critterhunter
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- Oct 29, 2010
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I've been skimming over a few wine making books from the library trying to learn as much as I can and I noticed that many list a starting gravity and ending gravity to determine sugar content and ABV (alchohol by volume), but I'm not seeing any telling you what to adjust the acid level to. Is that because the target acid level is the same for all wines or something?
Also, I am still at a loss for understanding how to use a Hydrometer. I have yet to run across simple direct directions that tell you how to read it, what to shoot for, and how to adjust it up or down. While I'm at it, how much acid blend is typical to be needed to add to a 5 gallon jug of wine to get levels right? Is it a lot or are we only talking tablespoons full most of the time? Reason why I ask is that I've only got a bottle of this stuff right now and if I'm going to get a Hydrometer and be adjusting things then I need to know how much acid blend to keep on hand. Also, is it even common to have to lower acid levels and if so how and with what? I'm mainly into making fruit (non-citrus) and berry wines at this time if that matters.
One other question...I am also running across a lot of recipes that not only don't have a SG, FG number, or acid level to shoot for, but instead just give you the amount of sugar and acid blend to use in the ingredients. Am I to assume these are general recipes that most find work well without the need for a hydrometer or acid test kit?
Also, I am still at a loss for understanding how to use a Hydrometer. I have yet to run across simple direct directions that tell you how to read it, what to shoot for, and how to adjust it up or down. While I'm at it, how much acid blend is typical to be needed to add to a 5 gallon jug of wine to get levels right? Is it a lot or are we only talking tablespoons full most of the time? Reason why I ask is that I've only got a bottle of this stuff right now and if I'm going to get a Hydrometer and be adjusting things then I need to know how much acid blend to keep on hand. Also, is it even common to have to lower acid levels and if so how and with what? I'm mainly into making fruit (non-citrus) and berry wines at this time if that matters.
One other question...I am also running across a lot of recipes that not only don't have a SG, FG number, or acid level to shoot for, but instead just give you the amount of sugar and acid blend to use in the ingredients. Am I to assume these are general recipes that most find work well without the need for a hydrometer or acid test kit?