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So to sum up, are we saying that high acid makes tartness or not enough concentrate?

I always put 2 X 12oz cans of frozen welches100% grape juice. Or 2 of any kind to make my gal. I add pectic enzyme and finish with P.S. I have added more juice at the end to sweeten, but seems to sour if not keep cold.

Yes, I take the SG up to 1.090 which requires about 2 cups of sugar. I have a acid test and pui acid blend to get acid level at about 5.5. I usually don't make but 1 gal. but if I make more it is the same problem.Edited by: Tiny

I make nearly all my wine from frozen concentrate, grape, cranberry. appleand it is always very tart. I use some different recipes, buy the results are the same. Any ideas as to why?