My Keller's orange wine 2 (banana and raisin) is lacking in acidity and the ph reads as 3.9. My total quantity is say 9 ltrs.
Is there a way to calculate the amount of citric acid to be added to the wine to bring the ph to 3.5? How much citric acid need to be added per liter to bring the ph down by say .1 ph?
I am not able to locate this calculation on the internet and would appreciate any help.
I do not have access to acid blend... options are only lemon juice or citric acid
Is there a way to calculate the amount of citric acid to be added to the wine to bring the ph to 3.5? How much citric acid need to be added per liter to bring the ph down by say .1 ph?
I am not able to locate this calculation on the internet and would appreciate any help.
I do not have access to acid blend... options are only lemon juice or citric acid
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