I added some oak to it.

Going to take another taste and reading shortly.


wrote in message . com>...
> [pre-ferment]
> > > I adjusted the TA to .70
>
> [post-ferment]
> > > TA .9
>
> My experience with blueberry is that it retains a front-of-the-tongue,
> high toned acidity after fermentation. (Is this citric acid?) I had a
> must at .50 TA that I adjusted up to .65%. After aging for a year, it
> still has a distracting bite. It is dry, and I am considering
> uncorking, reconstituting the bulk, and sweetening. Or just keep it in
> bottle another year before I make that decision.
>
> In any case, I imagine you will have to sweeten (not a bad thing)
> yours to balance out that acid.
>
> Roger
> Quinta do Placer