Originally Posted by Runningwolf
...and what if the wine is high in acid? Do you add water or something else?
For a wine too high in acid you have a few choices.
a). Dilute with water (amelioration), not the best option.
b). Blend with a wine low in ph to reach desired levels. You may fine the pearson square comes in handy for this.
c). Cold stabilize the wine. Add 2-5 grams of Potassium Bitartrate (cream of tartar) for each gallon of wine. Stir the wine daily and store in a cold place. Rack after 3 to 4 weeks.
d). Blend with a water wine. You will maintain the ABV but will dilute the fruit taste.
e). Calcium Carbonate (best used in the musts) 1 teaspoon of c.c. will reduce acidity by approx. .1% (1 teaspoon weighs about 2.6 grams). You will have precipitates fall out after this method which is the reason for best changing the acid prefermentation.
f). You can neutralize the acid by using potassium bicarbonate (KHCO3). You will have foaming with the addition of this so best to add slowly and or use a large bucket. This will decrease acid and tartrates. Best to cold stabilize afterwards. Do not try to reduce acid by more than .3% and do not add if ph is above 3.5