Ok, so I’ve done a couple of Rose Petal wines, which have maintained the scent of the rose petals I used; that’s the fab bit.
The not so fab bit is that on the second batch I did it from memory, turns out my memory is not what it used to be and I added 3tsp of citric acid instead of 2!
The wine has done everything is should, still smells great but does have a rather lemony tang to it that I don’t teally want, it’s also a little acidic on the tongue.
So, how do I counter the extra citric acid please???
The not so fab bit is that on the second batch I did it from memory, turns out my memory is not what it used to be and I added 3tsp of citric acid instead of 2!
The wine has done everything is should, still smells great but does have a rather lemony tang to it that I don’t teally want, it’s also a little acidic on the tongue.
So, how do I counter the extra citric acid please???