This is my second wine and the first proper grape wine. I started with very sweet black muscat grapes with strong rose petal smell. The OG of the must was 1.08, added sugar solution to take it up to 1.09. The PH however was at 4.3.
Added like 1.5 teaspoons of citric acid (due to lack of tartaric acid at that time) to a 11 ltr must and the ph was still close to 4. On day 2 the SG was at 1.08 (down from 1.09). Since the PH was still high I added 1.75 tsp of tartaric acid, this brought the ph down to 3.3. I checked today viz. day 3 and the sg had gone down pretty steeply to 1.04. When I tasted the must there was a slightly bitter taste at the back of my tongue probably due to high acidity? I panicked and added half liter sugar solution to bring the sg up to 1.05 and the volume of the must now would be 11.5 ltrs in total.
What is really happening here? Would like to know if I am going in the right direction or have I added too much acid? I am hoping that the yeast consume the Citric acid and my acidity will probably get down a tad... which would be perfect... If that does not work I might probably add some water to reduce the acidity. I am assuming that my ABV would be somewhere around 13.5% based on my calculation without further dilution / topping up.
Wanted to check if I am going in the right direction or should I do something different? What is the reason for the bitterness?
Added like 1.5 teaspoons of citric acid (due to lack of tartaric acid at that time) to a 11 ltr must and the ph was still close to 4. On day 2 the SG was at 1.08 (down from 1.09). Since the PH was still high I added 1.75 tsp of tartaric acid, this brought the ph down to 3.3. I checked today viz. day 3 and the sg had gone down pretty steeply to 1.04. When I tasted the must there was a slightly bitter taste at the back of my tongue probably due to high acidity? I panicked and added half liter sugar solution to bring the sg up to 1.05 and the volume of the must now would be 11.5 ltrs in total.
What is really happening here? Would like to know if I am going in the right direction or have I added too much acid? I am hoping that the yeast consume the Citric acid and my acidity will probably get down a tad... which would be perfect... If that does not work I might probably add some water to reduce the acidity. I am assuming that my ABV would be somewhere around 13.5% based on my calculation without further dilution / topping up.
Wanted to check if I am going in the right direction or should I do something different? What is the reason for the bitterness?