Hello everyone.
I hope everyone safe and hanging in there during these tough times. So I have been experimenting wine making using different fuits and am learning new things about the process as I go along.
So I have recently taken a small sample (about 500ml) from my lychee wine batch after completeing primary fermentation of about 8 days and having racked it once for about 18 days. The alcohol content seems to be fine, the consistency needs more clearing (not too bothered about this as the main batch has been racked a second time), the major problem is the sourness and acidity. I do not have access to a lot of DIY wine equipment around in the area so cant do an acid titration test. Ph meter is giving a 3.2 reading. Any ideas on how to reduce the sourness? Really looking forward to consuming this sample after achieving a more balanced taste.
I hope everyone safe and hanging in there during these tough times. So I have been experimenting wine making using different fuits and am learning new things about the process as I go along.
So I have recently taken a small sample (about 500ml) from my lychee wine batch after completeing primary fermentation of about 8 days and having racked it once for about 18 days. The alcohol content seems to be fine, the consistency needs more clearing (not too bothered about this as the main batch has been racked a second time), the major problem is the sourness and acidity. I do not have access to a lot of DIY wine equipment around in the area so cant do an acid titration test. Ph meter is giving a 3.2 reading. Any ideas on how to reduce the sourness? Really looking forward to consuming this sample after achieving a more balanced taste.