I have a high acid Vidal wine from this falls harvest which has a TA of .80 and PH of 3.15. I just pulled it from the garage fridge where it was kept at 40 degrees for three weeks. It has been sulphited and is completely dry. Is there anything that can be done at this stage to give the wine a less bitter taste?
Actually, the numbers do not seem all that bad. How does it taste at a slightly warmer temperature? Some acidic wines taste less so at slightly warmer temperatures. Also, time may help a lot.
If you don't want to wait on it to age, try adding a little sugar to bring it into balance. You don't need to make it sweet, but even an imperceptible (to taste) amount of sugar might cut out the bitterness. Try it on a small batch and see how you like it.
Stephen
How does sugar do this?
How does sulphite bring down TA?
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