I decided to try to make pomegranate wine. This is the recipe that I am following (2 gal batch):
2 gal 100% pomegranate juice
1 lb raisins
2 lbs corn sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp energizer
1 campden tablet
The directions recommended getting the starting sg to be between 1.09 and 1.095, so I had to add a bit more sugar (maybe 2.5lbs).
My question is regarding the acid. I have an acid test kit and decided to use it before I added any acid blend. It is the kind of kit where you add the neutralizer to a 10ml sample and look for a color change. The instructions that came with the acid test kit recommend an acid level of around 0.60%. This is my first experience with the kit and I tried multiple times and came out with an acid level of 1.15%. I very well might be doing it incorrectly, as I had a hard time determining the color change level.
I question my acid level results because other recipes that I have seen recommend adding acid blend as well. I may have to go out and pick up some pH strips instead of this kit.
Does anyone have any recommendations? Should I blindly add the acid blend the recipe calls for? Any help on using these acid test kits? Thanks for the help.
Also, as an aside, when do you remove the raisins?