Chris
You might have something there, I never added acid blend to any of
my wines. I'll have to give it a shot with Peach when they come in.
> wrote in message
...
> >I always get a alcohol aftertaste from the Peach and Strawberry wines,
> >Why??
>
> Alcohol can be balanced with acid or tannin.
>
> Since you probably don't want tannins in a fruit/country wine, maybe
> your acid can be brought up a bit ?
>
> Note that acid also balances sugar, so if you bring up the acidity
> then you also might find they taste less sweet despite having the same
> amount of residual sugar.
>
> All strawberry wine recipes I've seen call for 1 or 2 teaspoons of
> acid per 3 to 4 pounds of fruit. If you are not making this addition,
> that could be the problem.
>
> Never made peach wine, but the recipe on Jack Keller's website calls
> for a lemon, so it seems you need to add some acid to peach wines as
> well.
>
> If you are adding enough acid then perhaps the solution is simply to
> make your wine 7 or 8% alcohol instead of 10% +.