abefroman
Senior Member
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- Oct 22, 2010
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Does it make sense to back sweeten an acidic wine?
My zinfandel (3 months old, made from juice), is not dry, but acidic tasting, does it make sense to back sweeten that?
Currently it is not drinkable (at least not enjoyably drinkable).
I'd had a strong malic acid taste, but the pH was still too high and it started oxidizing so I added acid blend, but now it tastes like citric acid + malic.
My zinfandel (3 months old, made from juice), is not dry, but acidic tasting, does it make sense to back sweeten that?
Currently it is not drinkable (at least not enjoyably drinkable).
I'd had a strong malic acid taste, but the pH was still too high and it started oxidizing so I added acid blend, but now it tastes like citric acid + malic.