hi all,
i have made a 20ltr batch of rasberry, blackberry, prune and rubarb wine with red grape concentrate. it smells great, has a lovley colour, but is far, far too acidic. if you mix loads of sugar with it it becomes bareable, but alas, sweet.
i presume this was because i stupidly added the rubarb (i made a rasberry wine at the same time and its fantastic).
i have tried to fix it with about 6 teaspoons of precipitated chalk. it has made no difference. annd ive ran out of chalk...
any advice would be appreciated
thanks
problem with acidic wine