jcarey
New Member
i currently have 8 gallons of sour cherry wine fermenting. i started it about 3 days ago and tonight check the sg and it was at 1.004 from a starting sg of 1.080. i tasted the wine i used to check the sg and it was really sour. much more sour than i expected. i was wondering what i could do to control the acid bite in the wine without making it a sweet wine. i know the cherries are high in malic acid and found out after the fact that i could have used a yeast strain that helps in reducing the malic acid during fermentation. i know the wine isn't finished fermenting yet and i know that by aging the wine will help in some of that bite. but i am afraid that it is going to be too sour even after allowing it to age properly. and my cherries were very ripe when i harvested them, i also froze prior to crushing. Thanks