jonereb
Well-Known Member
- Joined
- Sep 10, 2014
- Messages
- 236
- Reaction score
- 19
Several weeks ago, I opened a 2016 bottle of my muscadine wine. It was very tart, so I decided to experiment. I added 1/4 tsp Calcium Bicarbonate to a 750ml bottle along with 1 tablespoon of sugar. (I intentionally left the wine dry at bottling time in 2016.) I refrigerated this experimental bottle for over a month, and this week, I sampled the wine again. There was a slight chalky taste, but overall, the wine dramatically improved. IMHO, it went from almost undrinkable to very good, at least for my taste.
For the record, I used 2 tsp of Calcium Carbonate in 1 gallon of wine back in 2016. At bottling, the gravity was 1.0.
For the record, I used 2 tsp of Calcium Carbonate in 1 gallon of wine back in 2016. At bottling, the gravity was 1.0.
