I have 4 gallons of homegrown cherry wine. It's bulk aging more than a year now and is super acidic (it was acidic from the very start, and hasn't improved with aging). I measured the acidity using titration kit – it's 19g/L or 1.9% acidity (while red wines should be around 0.7% max). I've used 19ml of reagent until it changed color, so I'm pretty sure the numbers are correct.
The wine smells and tastes fine, only very acidic. What should I do?
I added 55g of potassium bicarbonate, this should drop the acidity by ~0.4% (it's not advisable to add more, so I didn't). Anyway - this would still leave me with 1.5% acidity wine.
Would any (or all) of the following be beneficial, or should I just dump it:
1. Backsweeten the wine to compensate a little.
2. Add some oak chips to add more complexity.
3. I still have 6 bottles of good cherry wine from 2015 summer harvest – I could blend it in.
4. All of the above.
Thanks for your opinions and tips.
The wine smells and tastes fine, only very acidic. What should I do?
I added 55g of potassium bicarbonate, this should drop the acidity by ~0.4% (it's not advisable to add more, so I didn't). Anyway - this would still leave me with 1.5% acidity wine.
Would any (or all) of the following be beneficial, or should I just dump it:
1. Backsweeten the wine to compensate a little.
2. Add some oak chips to add more complexity.
3. I still have 6 bottles of good cherry wine from 2015 summer harvest – I could blend it in.
4. All of the above.
Thanks for your opinions and tips.