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I was racking a batch of elderflower wine today and had a cheeky sample on the way to the secondary. OMG it was akin to lemon juice, I think I may have added a bit too much citric acid to the mix when making this one. It is a 1 gallon batch.

Anyone had a similar experience and how did they bring it back to palatable? I am thinking of adding a little CaCo3 to mellow it out.

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Try siphoning off a glass of the wine and adding a pinch of BiCarbonate of Soda or Calcium Carbonate, give it a good stir and see how it turns out.

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    Potassium carbonate can also be used - unlike Calcium Carbonate, it reacts immediately and doesn't leave a deposit. bcawa.ca/winemaking/acidph.htm – mdma Jul 6 '15 at 1:23

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