I grow my own grapes in Klamath Falls, Oregon and this was a very short growing season. While the fruit was beautiful and I got 70 pounds off my five vines they really needed another month of hang time to get really sweet. But the weather was about to start freezing so I harvested the grapes. While they were sweet I didn't feel they were sweet enough so I added five pounds of melted sugar to get my sugar content up. I crushed the grapes blended my melted sugar, added two packets of Lalvin RC212 yeast and it fermented really well. My Brix when I started was 24.5 and I fermented it to zero. At this point I added one teaspoon of Tartaric Acid. I have racked it twice but it has a sour, almost like letting an aspirin sit on your tongue too long taste. The alcohol content is big and the wine has good legs. The smell is pleasant and light. But the finish is very dry and sour. If I aerate a small amount in a glass I can soften this roughness. But what did I do wrong and how do I fix it? It would be a nice wine if I can get rid of that strong sour note............
Thanks for your help......
Lisa
Thanks for your help......
Lisa