WineyTexan
Member
- Joined
- Oct 16, 2010
- Messages
- 35
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Wild Plum Wine is my first batch of wine EVER and I'm trying to salvage it. I have it in a 5 gal carboy. It is fermented to dry. I had not acid tested before. I just took a reading and it is way overboard. I couldn't get the tester to change color with the must, so I put a sample of must in a cup and added an equal amount of water. This tested at 4.96. So I'm guessing without further testing that there is about 2X too much acid in this batch. What effect will that have on this wine? Do you have any suggestions what to do?