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Reducing acid - one year old wine
I have some merlot and cabernet that I made last year.
They both have a bit of excessive acid taste in them. I tried the following reductions... and it has gone down but not enough. Malo fermentation Cold aging at 30°F (3 months) What else can I do now? Will finning help? Age help? chemical?? I blended 5gals of merlot with 3.5gals of cabernet. This is the best of both of them... but still too much. The PH is 3.85 I didn't read the acid, cause I am not too good at it. |
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