We picked the baco yesterday and crushed today, The readings we

Brix 19
TA 1.40%


"Joe" wrote in message
.. .
I may be getting some late harvest baco noir or cab franc. They are being
picked late since the acid is high and the brix low. The flavour seems
o.k.
It has been that kinda of a year in the NE.

Does anyone have a recipe for late harvest wine they can share?

Other suggestions for making the most of high acid low sugar grapes?