Hello, I have 5 gal Crabapple wine, been having good luck degassing my other wines, but my crabapple was a little (sharp) and alot of Carbon Dioxide.
I might have over degassed the crabapple because its fat and flabby now, and no flavor, before degassing at least it had some taste to it.
What should I do with it now??
Thanks,
Tim
Sulpher faults will mute a wines flavor. Did you smell faint traces? If it was better before, you might have to balance the acid, basically replace the CO2 bite with an acid bite. I don't know what the dominant acid in crabapples it though.... be very careful though, a tiny bit goes a long way.
Post time 2022-12-26 15:48:37