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Black Raspberry - ready to bottle?
All,
I started a black raspberry early this past January. It has been bulk ageing since February. It was originally very bitter but is getting better. The profile is TA=.45% and Ph is in the 3.5 - 3.6 range. Does anyone see a problem with this acid profile given I plan to keep some of this wine for several years? My plan is to bottle some of it dry and sweeten the rest with a wine conditioner. Thanks, Michael |
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