Ray,

Thanks for the reply.

>I think you are asking the wrong question. Rather than how acid should an
>orange wine be, you should be asking if the acidity tastes right to you.

Indeed my pallette is of first concern. And at this point is was WAY yo
acidic.

>That is how acid it should be. but Joe is right, it is too early to jump
to
>a conclusion at two months when there is still a yeast flavor. Let it
>completely clear and then give it 4 to 6 additional months and then decide
>if it is too acid.

Sounds like a plan. However if indeed the wine is still too acidic what
steps are usually taken to reduce the amount of acid. Is this what tanin is
used for?