On 3/18/04 4:22 PM, in article
, "james"
> wrote:

> 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

Well, the first thing that comes to mind would be to blend it with another
lower-acid wine. That way you may achieve some balance. Have you tested the
acid levels so you know how much there is?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)