Citric acid in grape wine

Asked May 4, 2016, 7:08 PM EDT

I used the wrong acid in my grape wine must. It is now fermented. Is there any way to expel the acid and save the taste very citrus like for a pinot noir.

Ingham County Michigan

1 Response

I assume that you used citric acid instead of tartaric? I can not help you unless I know what you added. However, it will be difficult if not impossible to correct. You might balance the acid out by finishing the wine sweet.