I've got a batch of muscadine that has a *really* tart taste. My notes show the initial acid level was 0.7%. It has occurred to me that maybe I should have tried malolactic fermentation on it (never done that before) but the batch has already been stabilized. Is there anything that I could/should do now to lower the acid? It's quite dry (SG 0.992) and will be sweetened back to taste.
Bart