wineon4
Junior Member
- Joined
- Oct 22, 2012
- Messages
- 219
- Reaction score
- 37
I have 5 gal of Cherry made from fruit and 5 gal of blackberry made from fruit. It is in the carboys sitting at .990 but the taste is a little flat. I am looking to adjust the acid which is a step I have never done before and do not want to ruin this wine. Any recommendations ?
Last edited: