Today I splash-racked the six gallons of persimmon wine into a five gallon carboy–there was a hint of hydrogen sulfide in it since I’d left it so long on the lees–and topped it off with about a pint of distilled water (there was a little more than a gallon of lees).

It tastes pretty acidic, which is surprising considering how low the TA was when I tested it. But that was before fermentation completed and it had sat on the lees for a while. I’ll test it again in a few days and then decide what to do. This is one wine that might be better off with a bit of “residual” sugar in it.