I have three different Blancs currently resting. 42 gallons of seyval blanc (ta 1.3), 24 gallons Chenin blanc (ta .5), and 24 gallons Sauvignon Blanc (ta .5). I am currently cold stabilizing seyval blanc and I can see its dropping acid. I have a feeling I may have to do some blending to make the wine palatable.
The question I have is are there any ways I can add sugar to the blend given I’ve added malo to the seyval? Any other options to add a touch of sweetness to try balancing? I’m aware of the issues with malo, sorbate, and sweetening, but seeing if anyone has ideas or past practices. Thanks
The question I have is are there any ways I can add sugar to the blend given I’ve added malo to the seyval? Any other options to add a touch of sweetness to try balancing? I’m aware of the issues with malo, sorbate, and sweetening, but seeing if anyone has ideas or past practices. Thanks
