I'm trying to make some wine from locally grown grapes that are very high in acid content.
So far this is what I have.--- Picked, destemmed, and crushed 40 pounds of grapes. Added the equivalent of 4 campton tablets.
The sg is1.062, PH=2.87, TA=2.4%.
I took 12 pounds of chokecherries out of the freezer that are currently thawing out and will add them to the primary tomorrow along with 4 gallons of water.
I will bring the sg up to 1.090 using simple syrup, as well as adding pectic enzyme and yeast nutrient.
I know that the acid content will still be too high but the chokecherries should help somewhat because they need a lot of acid blend when doing a wine from them. As an example my last batch of chokecherry needed 10 teaspoons of acid blend to bring the TA up to .6% for a 6 gallon batch (used 25 pounds of fruit).
I also plan on cold stabilizing this wine after fermentation.
Is there anything else that I should consider to bring down the acid?
I still have a lot of chokecherries in the freezer if this would help.
Should I be adding more water? I have a lot of empty carboys so batch size is not an issue.
Would potassium carbonate help? I have never used this before and it is not available locally so I would have to order online.
Any thoughts or comments are greatly appreciated.
So far this is what I have.--- Picked, destemmed, and crushed 40 pounds of grapes. Added the equivalent of 4 campton tablets.
The sg is1.062, PH=2.87, TA=2.4%.
I took 12 pounds of chokecherries out of the freezer that are currently thawing out and will add them to the primary tomorrow along with 4 gallons of water.
I will bring the sg up to 1.090 using simple syrup, as well as adding pectic enzyme and yeast nutrient.
I know that the acid content will still be too high but the chokecherries should help somewhat because they need a lot of acid blend when doing a wine from them. As an example my last batch of chokecherry needed 10 teaspoons of acid blend to bring the TA up to .6% for a 6 gallon batch (used 25 pounds of fruit).
I also plan on cold stabilizing this wine after fermentation.
Is there anything else that I should consider to bring down the acid?
I still have a lot of chokecherries in the freezer if this would help.
Should I be adding more water? I have a lot of empty carboys so batch size is not an issue.
Would potassium carbonate help? I have never used this before and it is not available locally so I would have to order online.
Any thoughts or comments are greatly appreciated.