A neighbor has asked me to help him in rescuing his Sour Cherry wine.

He made it with about 8lbs per gallon of water.
I've sampled it, and it's got a funky aftertaste, I'd call it SOUR.

I tested it to be Ph 4.05 and TA of 9g/L. (yuck)

I bench tested by adding sugar and water, but the sour taste keeps coming through.
Do I ameliorate 1st by adding water, then work to resolve the Ph/TA levels?
How about the sour tase and smell ? I doubt it's Hydrogen Sulphide, if it is, I could try Copper.

Any suggestions ?

The poor guy has about 36 gallons in his basement. Hope it's salvageable.


Roger