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Not too much you can do, I'm afraid. From what you write, I suspect that the sodium bicarbonate has left sodium carbonate behind, which is washing soda, i.e. soap, and that's what you're tasting now in your wine. You might try adding some sort of acid (wine acid blend would seem the weapon of choice here) to neutralize the sodcarb remnants, but you would ...


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Possibly, but you need patience it seems/ It is probably because of the baking soda that your wine tastes like this. You can't remove the molecules that are responsible for this anymore from your wine. However, I read that this is readily used, but you need a month or two for the results of this addition to drop out from the wine. I have made wine already ...


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