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I made the exact same stuff last summer. That stuff is LETHAL! lol I got terribly drunk. What you have made is referred to as Country Champagne or Country Sparkling Wine, the sediment is Yeast which made the fizz and alcohol. You have three options in my opinion Cold Crashing your bottles and store upright and undisturbed till March. Transfer them gently ...


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It's difficult to remove acidity from wine without affecting the flavour. You can add salts (calcium carbonate, potassium bicarbonate) to remove some acidity but this is considered a "last resort" solution. This PDF claims that honey contains malic acid, though it doesn't give a breakdown. It does, however, indicate that gluconic acid is the primary organic ...



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