You might be right, I don't know. I'll admit, I have not moved on to testing
for acid. I guess I rely more on taste, if I get a good recipe that people
like then, I'm fine. I have had some wine tasting parties though, and high
marks have always been given to the wines made from frozen concentrate.
Apple-Cherry is one of my favorites and that of my friends, and yes it is a
very unusual color - orange-red.
Darlene

"John F" > wrote in message
oups.com...
> This is a total guess but 1sp. of acid blend might be about as "acidy"
> as a can of lemonade.
>
> I should not have overdone it too much then on the acid and time may be
> the issue.
>
> I've not had a chance to taste young wine yet and know what to expect
> of it or when it's "done" but I'm learning and more batches will
> follow.....
>
> I have learned that taste in the first few weeks is of jet fuel but
> that mellows out..and that the initial colors when you move to
> secondary can be very unusual but eventually change to a very nice
> color. Except my apple/cherry it still looks strange wonder if it has
> artificial color in it or something.
>
> Next batch I will try my hand at testing the acidity
> pre-fermentation......this ought to go well
>
> John F
>