I am making a grapefruit wine. It is 2 months old. I just racked it into a 1 gal. carboy, and took a tiny taste. It was Extremely sour, almost sour bad. Is that normal??

You may want to back sweeten to taste. However, before I did that I would check the acid level. If the acid level is approx .60% back sweetening will correct that sour taste.

If you do back sweeten be sure to add 1 crushed campden tablet per gallon and also 1/2 teaspoon of potassium sorbate per gallon.

I don't usually check acid. I go by what the recipe calls for. Is that something I should do?? How do I go about it? I like the idea of back sweetening. Have you made a grapefruit wine? Have you ever made a tea or pumpkin wine?

I posted some info some time ago on using the acid titration kit for measuring acid in wine.

acid-measurement-using-the-titration-kit-t1444.html

check out the post on this forum and I'll try to answer any questions.

For increasing acid use acid blend. For decreasing acid there are several products on the market but I prefer potassium carbonate for the best results with no chalky after taste. If you have problems finding potassium carbonate I can probably direct you to a source.