Hi all,

I made some wine from grapes last year (Zin) and fresh juice (San Giovese). We
tested them and both were low in acidity, so we added tartaric as per
instructions. The wine is clearing nicely, and at every racking, we tasted
some, it always tasted very good for such a young wine. I racked again
recently, and the wine now tastes very acidic to me, all of the carboys do!

My question: Is this a natural chain of events as the wine ages, and will it
eventually mellow? or is this how it is going to stay? If so, is there
anything that can be done to "soften" the acidity? Cold stabilization?

Thanks for any help!
PB