I had an over-abundance of cucumbers from my garden this summer. That with a little extra time resulted in my experimenting with a cucumber/mint wine. It tasted pretty good when I pressed it (there was still some sugar left). It has since gone dry. I racked it again tonight (one month after pressing). Although I added enough sugar to make a 12% alcohol content, tonight it is more like high octane! Since it is dry, it tastes kind of yuky! I tested the PH and a TA test (not sure if this is pertinent to cucumber wine). PH = .4 and TA test = .5. I added some sugar to a glass an it improved it somewhat. It tasted more like medicine! I plan to sweeten it before bottling. I just have to get the right proportion of sugar correct when I do this.
Question: Should I add some Acid blend or other type acid? I think this may add some crispness.
Any other thoughts appreciated.
Herman