James - Do you have the equipment to measure the acid in wine? I ask
because there are ways to reduce acid but you have to know where you are
starting from. If you have the acid titration data answer back and we can
go from there. Also, how much sugar is "too much"?

Bill Frazier
Olathe, Kansas

"james" > wrote in message
om...
> 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