rgecaprock
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I have my one gallon of Cabernet Sauvignon made from grapes. It is clear and thinking about bottling it. It is a little on the acidic side. Is it too late to add a pinch of calcium carbonate to even it out a little or should that have been done during fermemtation?I have only used ph paper and it was 4 something and by taste a little acidic but very good. Should I leave it alone or add a pinch. It is an experiment for me but fine as it is. What would you do?
Ramona
Ramona