The proper order of things???

[scotty]

I seem to be getting the idea of what to do to make wine. My concern has been to learn what to do and when. I may just earn the rep of welches grapejuice king at this rate.





Well i have finally decided to play with the plastic primary fermenter. I want to add pectic enzyme for 24 hours before i get to addjusting the sugar, acidity and finally pitching.the yeast( im going to make a yeast starter just to make things more fun)).I dont believe it is necessary though)). Pitching is a big word for me as i really cant stand watching baseball.





Finally to my question.


When testing for and adjusting acidity, should i do it before or after i adjust the sugar to the desired potential alcohol level??

 

[MedPretzel]

Hmmm, good question. I think it should be after adding the sugar, as you are changing the components by adding sugar.


My logic is this: You have a super-sour lemonade, and by adding more sugar, it doesn't taste so sour anymore.





I'm a total dud in acidity issues, but I would say to do it that way. ANyone else?

 

[Waldo]

I really don't think it would make any difference as the acidity I do not believe will be impacted by the sugar one way or another. I understand Martina's reasoning but I believe in her scenario the acidity did not change, it was just masked somewhat.


Hey !! Now you have my 2 cents !!

 

[scotty]

First of all, thanks for the replys.


I have another thought. (((That is a memorable event in itself

.))) I want to use inverted sugar to speed up the fermentation process.((I think) The formula calls for some citric acid. SOOOO maybe based on this i should adjust acid after i adjust the sugar level. ((only if i actually start using invert sugar.


What say?????


Im having fun and as a newcomer i am sure i am over doing things but this is really interesting stuff.

Edited by: scotty

 

[Curt]

Your total acidity (TA) won't change regardless of how much sugar you add. Your perceived acidity, however, will. What is your reason for wanting to speed up the fermentation?

 

[masta]

Whether using plain sugar or invert sugar you want to adjust acid after you have completed the entire makeup. Changing the volume alone will affect the amount of acid since a TA check is a measurement of grams per liter.

 

[scotty]

Whether using plain sugar or invert sugar you want to adjust acid after you have completed the entire makeup. Changing the volume alone will affect the amount of acid since a TA check is a measurement of grams per liter.

That makes good sense. Thanks for the thought.


I read that invert sugar is easier for yeast to convert to alcohol.


Why do i want to speed up the fermentation. Well why do i want to make my own wine, cheese, sausages or pasta. Why why why. Just to see it done is my simple reason.