I am currently bulk aging a walkers blackberry wine.
Fermented with Cotes de Blanc
and numbers are 3.38ph and 15g/L TA.
I have NOT rechecked the numbers lately, but these were post fermentation.
The taste is still about the same....there is a tartness to it and definitely something I would like to bring under control.
I did a cold period at 35F for a few weeks to see if I could get acid to drop out of suspension, but even after that the taste is the same.
Any suggestions ?
Fermented with Cotes de Blanc
and numbers are 3.38ph and 15g/L TA.
I have NOT rechecked the numbers lately, but these were post fermentation.
The taste is still about the same....there is a tartness to it and definitely something I would like to bring under control.
I did a cold period at 35F for a few weeks to see if I could get acid to drop out of suspension, but even after that the taste is the same.
Any suggestions ?