My method is to very occasionally give my speakers a VERY light dusting with sugar. For a slightly lighter tone substitute Splenda. Seriously, a recording can be messed up at any stage and it is very hard to tell at what point it occurred. I have some CD transfers that sound very little like the original LPs; often different generations of transfers will be markedly different. The original CD issue of "WILL THE CIRCLE BE UNBROKEN' was unlistenable, the remaster sounds very close to the LPs, which were very good. On the other hand the original may be bad, in that case there is little to be done. The recording engineer has a tremendous influence over the sound and some are much better than others.
What makes strings sound "sweet"?
I have always wondered about this. If you listen to many recordings of bowed string instruments, then you know that the upper registers can sometimes have a sweet tone. I define this by what it is not - edgy, brittle, dry and rough sounding. It is smooth and inviting. I used to assume this was due to rolled off highs or an emphasized midrange, but I am not so sure. It varies by recording, or course, but I have often wondered what, in the recording or reproduction process, causes strings to either sound brittle or sweet. Is it the acoustic of the original recording venue? A frequency balance issue? I would love to hear from those who might know. Thanks!