Don't know what all you need...
making old vines zin.
34L of must (juice & skins) (hoping for 23L of wine)
Read acid at 2 g/l initially
added 134 g tartaric (34L*4g/l increase needed=136
still was really low (don't have my book with me so don't remember how low...or how much I added...but...
So did the measurement and it came out at 12g/l...which is still real bad obviously.
It is already fermenting...well.
I hear everything you guys are saying...and but I'd still like to hear from someone who has actually had to deal with a situation like this...the chemist in me thinks I...
Tartaric, but I find it hard to believe that I can precipitate out enough to get down to 6 or 7 g/l where I should be...have you ever heard of such a thing?
really acidic wine
Hi, First post...think I'm screwed...
I've made kit wine before and just tried grapes for the first time...
I won't bore you with all the details but basically I just found out the acid test kit I used to test wine acidity had a base solution that was WAY too strong and...
Hi, First post...think I'm screwed...
I've made kit wine before and just tried grapes for the first time...
I won't bore you with all the details but basically I just found out the acid test kit I used to test wine acidity had a base solution that was WAY too strong and I've overadded...