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
I don't know where you live but if you live in the Houston, Tx. area and
have made wine from what the locals around there call muscadine grapes,
then I think the primary use for your "wine" might be paint remover. The
grapes are so acidic that they can put blisters on your hand if you crush
them with your hands. Sugar will only mask the acidity. Your stomach will
know the truth.