Robert G Szrama
Junior
- Joined
- May 9, 2019
- Messages
- 2
- Reaction score
- 4
We are growing Marechal Foch and Leon Millot grapes. I’ve made two batches of wine with them both being about 1 gallon in size. Unfortunately I didn’t have enough grapes so I had to boost the SG with white sugar. After doing the normal fermentation racking and letting them ferment out they went into bottles. First batch was in 2018 second batch was in 2020. But there is an issue. They are both drinkable but they each have sour taste in the back of your mouth is the best way to describe it. With perhaps an aromatic or phenolic sort of taste to it that being subtle. Ideas?