I made 5 gallons of strawberry wine about 2 weeks ago, and I believe I added way too much acid blend. It tastes like sour patch kids. Is this normal for this stage, or is there a way to easily bring down the acid content to a drinkable level? Sorry if this is basic stuff, this is my first wine attempt.
Strawberry Wine too acidic... newb question
- Thread starter ipopiad
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cyberlord
Well-Known Member
What's the ingredient list? Hard to tell from your post.
Could I add sugar when I bottle it? Or would the leftover yeast eat it and carbonate the wine?
chezteth said:
At what point in the process would I do that? I vaguely remember how to do a titration from high school chemistry, but I'll probably have to look up a guide. Also, will the sodium bicarbonate affect the taste at all?
Thanks for the help, guys
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