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.