Deemur2 said:Hello again...I was wondering if anyone could tell me if there is a way to make a red wine less acidic? would it be the metatataric acid i would add at bottling? If not, what can i use? please and thank you Dee
sorry, this person has it already bottled and finds it too acidic. i thought i might put it all back into a pail and add something to it and leave it a week and rack it and bottle it again?Can you post your current PH. and Total acid measurements?
thank you for your quick response. These people already have bottled it and it is 7 months aged and they find that they get heartburn from drinking it...ugh..they asked if there was anything i could do to make it less acidic (they have another batch of it coming up very shortly for racking). I appreciate your help.If your wine is already acidic, you wouldn't want to add more acid--I think you meant tartaric acid. The way to handle acidity is dealing with it pre-ferment by using a PH meter to get accurate readings and using calcium carbonate to bring the PH into line.
After the ferment, you can tweak PH with potassium carbonate. But moving the PH several tenths with it is not recommended because it can damage nose and flavor. This is why it's always best to learn how to adjust PH (and possibly TA) before you begin your ferments.
If you Google potassium carbonate, you'll find some white papers that discuss it and how to use it. Your wine could benefit from it. Once you read on it, you'll have a better understanding of it and then you can decide if this is the proper way to go.
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