Yikes no....
this had waaaaaaaaaaaaaaaaaaaay too much acid, (hence earmarking foor sparkling wine production, and 2 gals juice frozen in my freezer to turn into icewine, the extrra acidity coping with the super sweetness of the icewine) the only possible benefits ogf the high acidity could be a little extra fruitiness due to reduced pH during fermentation, and the cover on the sediment, however, if one racks carefully it isn't necessary, and adding acid to take a wine to this level leads to trouble (see my Merlot acid additions thread from 2006)
there wasn't much choice in this matter as the grapes were grown so far north they naturally contain a lot of acid.
this had waaaaaaaaaaaaaaaaaaaay too much acid, (hence earmarking foor sparkling wine production, and 2 gals juice frozen in my freezer to turn into icewine, the extrra acidity coping with the super sweetness of the icewine) the only possible benefits ogf the high acidity could be a little extra fruitiness due to reduced pH during fermentation, and the cover on the sediment, however, if one racks carefully it isn't necessary, and adding acid to take a wine to this level leads to trouble (see my Merlot acid additions thread from 2006)
there wasn't much choice in this matter as the grapes were grown so far north they naturally contain a lot of acid.
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