In article > ,
"Ken Anderson" > wrote:

> "Negodki" > wrote in message
> ...
> >
> > But why are you buying juice with such a low brix (15-17) in the first
> > place?
> >
> This guy had his wife pick it up. Concord and Delaware. I called to get the
> numbers. The TA on one of them was 1.15, IIRC. TA on the other was like .90.
> Just a crappy year, I guess. I went the juice route 3 years ago, and had bad
> numbers then, too. I just went ahead with it, and the wine was undrinkable.
> Too acidic and bitey. There's a bunch of it STILL in the basement, er,
> winecellar. I know there's a ton of guys that find it convenient to just buy
> the juice. For a red wine, it doesn't seem to make sense to buy juice and
> not have the skins to ferment on. To each his own, I guess.
> Ken A.
>
>

You should consider blending your too-acidic wine with one that is
lacking in acid.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)