Does it make sense to back sweeten an acidic wine?

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abefroman

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Does it make sense to back sweeten an acidic wine?

My zinfandel (3 months old, made from juice), is not dry, but acidic tasting, does it make sense to back sweeten that?

Currently it is not drinkable (at least not enjoyably drinkable).

I'd had a strong malic acid taste, but the pH was still too high and it started oxidizing so I added acid blend, but now it tastes like citric acid + malic.
 
If it was acidic why did you add more acid/ What you need to do is rid this wine of such high acid using calcium carbonate or potassium bicarbonate. Better yet just cold stabilize it.
 
If it was acidic why did you add more acid/ What you need to do is rid this wine of such high acid using calcium carbonate or potassium bicarbonate. Better yet just cold stabilize it.

The problem was the pH was too high.

I'll try the cold stabilize.
 
Using acod blend doesnt change the ph much as you probably noticed if you checked again after using acid blend. Tartaric acid is the way to go and its easier to drop out also if needed.
 
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