Troubleshooting Flat Wine?
I bought some imported grape juice (sangiovese) and it seemed to ferment while in refrigeration. Label stated BRIX was measured at 21, but I measured it at 11. I added sugar to bring BRIX up by three and fermented it. It fermented to completion and after second racking I noticed there didn't seem to be any flavor present, it tated like water. I tested the Acid and Ph. The results were TA=.65 and Ph=3.72. I think it just lacks flavor. Is there a way to introduce flavor without sweetening the wine, such as adding grape concentrate?