I am guessing that you are not measuring the pH in your wines.I have found that my fruit wines do not appear to oxidize like my red wine does when it is left exposed to the air. The only reason for this appears to be oranges are higher in vitamin c, than grapes.
If you only fancy a single glass of wine rather than the entire bottle, would there be any mileage to adding a pinch of ascorbic acid to a bottle of red when it is opened?
Hope you get some help from those that have more knowledge from this forum. BUT, as a last resort, invite more people over next weekend to finish it off and start another batch.I have been enjoying last years wines.
I am now down to my last 15 litres of red wine from last year. The last 5 litre jar I bottled, tastes more acidic than the previous jars. Is there a reason for this?? Should I be putting more k meta in the jars?? I read on the forum that people are adding k-meta every three months. The Ph on the last 5 litres I bottled has dropped to 3.0, is there anything I can do to fix or stop this??? Could this be a one jar problem or can I expect the rest of my wine to become more acidic???