I have been working this summer part-time at a small local winery & distillery. We have a local guy that has a vineyard and makes a traditional wine that we bottle for him to sell in his cafe / store. Now when I say traditional I do mean TRADITIONAL, no chemicals, just pressed grape that are left to naturally ferment.
Last years batch was not very good, but was "unique" so he sold everything we bottled for him. This years batch was very acidic, about a 3.2 pH...we filtered it twice and put it in the small cooler to try and get the taste a little better, but it is still awful. We added some acid remover that brought the ph up to 3.5, but the taste is still really tart, and there is a bit of a pickle/ vinegar smell that has been confirmed from multiple noses.
My question is what would any of the veterans recommend to try and "fix" this... we are not being paid to consult on the wine, but it does have the winery`s name on the label. "Bottled by: Tree Spirits"
Unfortunately the customer doesn't want to wait too much longer, as he planned to unveil this wine at a party in october...
Any help would be greatly appreciated!
Last years batch was not very good, but was "unique" so he sold everything we bottled for him. This years batch was very acidic, about a 3.2 pH...we filtered it twice and put it in the small cooler to try and get the taste a little better, but it is still awful. We added some acid remover that brought the ph up to 3.5, but the taste is still really tart, and there is a bit of a pickle/ vinegar smell that has been confirmed from multiple noses.
My question is what would any of the veterans recommend to try and "fix" this... we are not being paid to consult on the wine, but it does have the winery`s name on the label. "Bottled by: Tree Spirits"
Unfortunately the customer doesn't want to wait too much longer, as he planned to unveil this wine at a party in october...
Any help would be greatly appreciated!