I made plum wine for the first time this year from a plum tree in my yard it is extremely acidic and not pleasant to drink. Does anyone have any suggestions on how to remove some of the acid from this wine. Thank you in advance.
From what I have read, you should not use sodium bicarbonate as it will make the wine salty through the addition of sodium - stick to calcium carbonate.
The end of the following article offers some solutions. I can't vouch for it's accuracy, as most of it went over my pointy head:
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.