hayseedjim
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- Joined
- Oct 31, 2008
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I first started making my blackberry wines three years ago when I knew nothing about wine making. So, here is my problem. All of the wines that I have made are extremely acidic tasting, fantastic aromas though! They were all bottled in 2008 and 2009. I followed ec kraus recipes for acid blend. But now I know that living in the northwest has acidic everything. Is there a way of saving them? Can I cold stabilize the already bottled wines? Or, and this bothers me, do I dump them and start over?