Try this: and thank you for your curiousity. Please let me know their
response.

Let me ask you this. A Rielsing is 13% alcohol and has a residual sugar of
2%. That means the grape needed to be harvested above 25-26 brix, to get
these numbers. And in Germany, Im assuming the grapes had to hang a really
long time to get this high so you know the PH is through the roof.
We all know that sugar masks acidity. Therefore a wine with with residual
sugar will taste less acidic.
How is it possible to have a well balanced wine that is sweet,, with no
acidity? And, lol, on top of that,, you have the wine bottled with a high
PH, no sulfite added, no potassium sorbate, with residual sugar for yeast
and bacteria to feast on.


"Vino" > wrote in message
...
> On Thu, 08 Apr 2004 23:10:10 GMT, "Vincent Vega"
> > wrote:
>
> >
> >"Vino" > wrote in message
> .. .
> >> On Thu, 08 Apr 2004 21:59:30 GMT, "Vincent Vega"
> >> > wrote:
> >>
> >> >If the grapes are not picked early, I still stand by my assumption
that
> >acid
> >> >needs to be added in order to make a good, stable wine. Dont take my
> >word
> >> >for it,, ask the chemist. If you know how it can be done.
> >PLEASE!!!!!,,,,
> >> >TELL ME.
> >> >
> >
> >When asking them did you include my full assumption oe just this snip?
> >
> I did not ask them specifically with respect to your statement. What I
> posted was information gleaned from numerous conversations with both
> groups of professionals that have taken place over a long period of
> time before you ever started this thread.
>
> If I had asked them for a specific reponse to the "snip" quoted above,
> what more should I have asked them? In other words, what was your
> "full assumption"?
>
> >> I have asked chemists and experienced winemakers about this and their
> >> unanimous answer is that it is an uwarranted generalization. This does
> >> not preclude "acidity adjustments" from time to time
> >
> Vino
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