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- Nov 30, 2021
- Reaction score
- NE Wisconsin
My wife and I generally prefer wines described as semi sweet. Although as we get more adventurous in our wine exploration we find our preferred sweetness level has been going down.Chuck you had a wild grape with a starting pH of 3.06 and seem to be at 3.2 lately. Since it is a northern I am going to guess that it is excessive as over 1% TA. Correct me if I am mixing threads.
Q? Do you want the finished dry? if so then you have to pull as much acid out as possible. , , , Do you want a sweet finished wine? if so you could leave some or all the acid in.
As far as a 3.49 wine, that is in a good place now. Elderberry has lots of bitter/ tannin flavor which will jump on the tongue magnifying any acid flavors. For balance if you push the TA up it will need lots of sugar.
? ? ? what is your sweetness goal? the TA will help predict how it comes out. (when you last racked wild grape did you taste the lees as is and with sugar?)
I have never tasted the lees of a wine. Is this a thing most people do and what are you looking for? I will sample the wine tonight to see where it is. Last I checked it was still pretty acidic tasting and had the strong foxy aroma. I have yet to oak the wine as I was waiting until the 3-month mark when I would rack it.
I’ll taste the elderberry as well.
This is one more reason I need to get some chemicals to do the TA testing!