I've got around 4 gallons of stabilized 14% pineapple wine. It tastes really acidic and sour. I was planning on back sweetening anyway, but now think I need to add juice with as low of an acidity as I can. I don't mind mixing different juice flavors to save this wine. And I don't have the capabilities or time for cold conditioning or adding chemicals. I was even contemplating water and honey.
What's the least acidic juice to back sweeten with?
- Thread starter WALRUS
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Because pineapple juice was the source of all the acid. I don't want to add more. I want a juice with very little or no acidity. Wine conditioner is pointless because my batch is already stabilized and I need something to dilute and sweeten, not just sweeten.
I'm not sure you have to worry about reducing the acidity. After all, Coca-Cola and Sprite have a pretty frighteningly acidic pH, but we don't notice it because of all the sugar. I think if you sweeten it, you won't notice the sour acidic flavor.
MindenMan
Well-Known Member
I agree with JonM, sweetening may just be the ticket. A little Splenda will work wonders w/o making the wine seem thick or syrupy. There are other ways to reduce acidity, but not necessarily mainstream.
Take a small sample and put into a glass or cup, add a tiny bit of baking soda, and see if it reacts. If so, taste it and see what you have. if it tastes better w/o being "salty", it's just an idea to lower the acidity a small amount. If you are open to other ideas, PM me.
Take a small sample and put into a glass or cup, add a tiny bit of baking soda, and see if it reacts. If so, taste it and see what you have. if it tastes better w/o being "salty", it's just an idea to lower the acidity a small amount. If you are open to other ideas, PM me.
