Just re-racked my peach wine (walkers juice). It has been 6 months and now in the process of final additions before bottling.
The taste seems slightly flabby, not very much peach flavor. Started with 24.1 brix, Cotes de Blanc yeast. Finished dry <0.998.
Current pH: 3.8, TA 7.5g/L
The TA seems slightly high, but also the pH is on the higher end. I put a bit of sugar in a sample which did help the flavor but not sure if you would recommend any other adjustments?
1. Add any acids or leave alone?
2. For sweetening: sugar syrup, concentrated peach juice (not sure where to get this), or thought about a pint of homewinery.com peach concentrate?
Thanks
The taste seems slightly flabby, not very much peach flavor. Started with 24.1 brix, Cotes de Blanc yeast. Finished dry <0.998.
Current pH: 3.8, TA 7.5g/L
The TA seems slightly high, but also the pH is on the higher end. I put a bit of sugar in a sample which did help the flavor but not sure if you would recommend any other adjustments?
1. Add any acids or leave alone?
2. For sweetening: sugar syrup, concentrated peach juice (not sure where to get this), or thought about a pint of homewinery.com peach concentrate?
Thanks