Originally Posted by Mickybee
Well pointed out it was indeed .994. That makes it about 10.5% I believe. My initial taste was unbelievably sour though. Any suggestions on backsweetening? Or should I just bottle it and leave it for a year in the hope that the taste develops over time?
I'd wait about 2 months. Sometimes that "sour" taste is just a very young wine, and it's dry and it comes across that way. But sometimes the wine will be improved to the taste by sweetening. I'd make sure there were no lees (sediment) in the bottom, and top up to near the bung, and let it sit for 60 days. After 60 days, it can be racked to a new vessel and if no new lees form after another 60 days, it can be stabilized with sorbate and campden, and then sweetened.