Acid reduction in wine prior to bottling

[spinelli01]

I made 8 gallons of Sangiovese from frozen must last spring, and i am going to bottle it this weekend (hopefully). I am having a bottling party and was hoping to bottle it! The pH is 3.34 and the TA is 7. It tastes a bit astrigent. Is this a young wine taste or should i reduce the acid? Please tell me it is a young wine taste or there is something simple I can do to reduce the acid!

I have 20 gallons of Syrah completing fermentation and I am in need of the carboy I could shell out the 30 buck for another one as well!

 

[GreginND]

Acid tastes sour, not astringent. That is tannins and it simply needs age. You could try egg white finning to remove some tannins if you want to try to soften them now.

 

[spinelli01]

Acid tastes sour, not astringent. That is tannins and it simply needs age. You could try egg white finning to remove some tannins if you want to try to soften them now.

Maybe I will let it age and see what happens! It's all a great experiment

 

[ShawnDTurner]

Let it age.