I made a batch of muscadine wine using 15 lbs of grapes per gallon. I
added no water. The wine has plenty of flavor. At time of sweetening I
am having to add what seems like too much sugar and it still tastes
out of balance. I am assuming that it is too acidic. I don't have the
facilities to chill the wine to precipitate the acid out. What are my
options for reducing the acidity?
Thanks