Acid and Ph adjustments

[Dirtydog420]

I have done much reading on wine making. Several books, articles, ect and they all talk about how to take an acid test and how to test for Ph. However, they all just say 'make adjustments as needed' after you get the test results and never tell you how to adjust the must...

So how do you adjust the must?

 

[BobF]

Rather than me re-typing a bunch of stuff, see http://winemaking.jackkeller.net/acid.asp

This is the best essay on wine acidity I've seen anywhere.

Scroll down to "Increasing and Decreasing Acidity" if you don't want to read the whole thing.

 

[Dirtydog420]

Thank you much... I have looked at this before guess I missed the part about adjusting...

 

[djrockinsteve]

You want to get into a basic range but in the end what you like and what others like is different. You may like your wines with a bit of a bite (acid) while others may prefer something more smooth.

Keep in mind acid usually drops a bit throughout the process so in the must if it is a bit high don't necessarily lower it.

You can always lower or raise the ph/acid after fermentation.

P.S. I did what Luc said on here awhile back. Run out the Jack Keller website to read and learn. I'm building up a library over here.