Old Philosopher
Amateur
- Joined
- Oct 22, 2009
- Messages
- 764
- Reaction score
- 12
Last year (November) I had what I considered a failure with some blueberry wine. I bottled it, and called it 'vinegar', which is about what it tasted like.
Yesterday, for various reasons, I uncorked a bottle and was going to reseal it. In the process, I tasted it. Hummm.... It has a full bodied blueberry flavor, but instead of the vinegar 'tang', it just tastes heavily astringent.
Is there anything I can do to this year old brew to reduce the acidity, and actually turn it into drinkable wine?
Yesterday, for various reasons, I uncorked a bottle and was going to reseal it. In the process, I tasted it. Hummm.... It has a full bodied blueberry flavor, but instead of the vinegar 'tang', it just tastes heavily astringent.
Is there anything I can do to this year old brew to reduce the acidity, and actually turn it into drinkable wine?
