Wine I made is flat/flabby tasting(no sharpness at all)

[pkirtani]

Hi ,
I made pear wine from a kit I purchased. when ready to be bottled, the wine was flat and flabby tasting(did not feel like wine) - no sharpness at all.
not knowing better I bottled the wine (24 bottles). I now realize(I think) that it is due to the acid level.
How can I fix it? I want to add acid and rebottle the wine. would that be a good idea? Also how much acid level should I have ?
appreciate any help.
thanks,
-Prasanna

 

[NorCal]

Do a trial with one bottle. Add tartaric acid in .25 gram increments and see if that changes the wine in the direction that you want. There is no magic number, it's all about taste, like adding salt to your food.

 

[Turock]

You can also add some acid to each glassful. You can use tartaric or acid blend. Just add a few grains of acid, stir and taste. That way, you don't have to waste the corks. Your experience is why it's so important to take acid tests and adjust, if needed, before the ferment.