i have a wine here that after a glass you cant drink anymore of it for
the heartburn is the worse ever,any suggestion to a save here or should
i tose it out,i dont have and acid tester,but when i started the batch
i added the acid blend as the recipe stated,and the heartburn is not
just me a friend tried it with the same affect on him.

"k-dawg" > wrote in message
oups.com...
>i have a wine here that after a glass you cant drink anymore of it for
> the heartburn is the worse ever,any suggestion to a save here or should
> i tose it out,i dont have and acid tester,but when i started the batch
> i added the acid blend as the recipe stated,and the heartburn is not
> just me a friend tried it with the same affect on him.
>

Consider saving it and use as a blending wine at a later date - or a cooking
wine.

k-dawg wrote:
> i have a wine here that after a glass you cant drink anymore of it for
> the heartburn is the worse ever,any suggestion to a save here or should
> i tose it out,i dont have and acid tester,but when i started the batch
> i added the acid blend as the recipe stated,and the heartburn is not
> just me a friend tried it with the same affect on him.


That is a sign that the wine is just young. If you want to make a
quick drinking wine use less acid, aim for the low end 0.5 - 0.6% TA
(or even a bit less depending on how bad you want to drink it). Also
aim for a lower alcohol % (8-9%). And consider making the wine fairly
sweet.

The wine you have will want to age for a year or more. The acidity
levels drop over time and the alcohol mellows. Just a note, if you use
Jack Kellers recipies he develops them with the assumption that the
wine will be topped up with water over several rackings. So his
recipies have more sugar and acidity than other recipes.

Here is another suggestion, try making it into a wine cooler with the
next bottle. Just pour half a glass and add some ginger ale or Seven
Up (or whatever local lemon lime soda is available).

It sounds young and high in acid but that is one way to mask that. I
know a lot of old time winemakers who drink wine I might consider next
to vinegar that way. A little sweet soda goes a long way.

Another option is a base for sangria, just grab whatever fruit is in
season and have at it.

Joe

If your wine is made from a Welch's or Seneca note that these
concentrates have acides already added to them. Adding more might make
it too acidic. Use a Ph strip.