acid reduction

Wine Making Talk

Help Support Wine Making Talk:

granda

Member
Joined
Jun 27, 2009
Messages
71
Reaction score
1
please help
i know im stupid and cant count but i add way to much acid to my must now i need to reduce it by 3g/l tartaric acid in a gollon batch what would be the best way to do this. i dont live near any homebrew shops and online will take to long so the must will spoil
 

Racer

Future vineyard owner
Joined
Oct 25, 2008
Messages
619
Reaction score
1
Can you just increase your batch size to get the acid level back down?
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
277
The only way to do this without anything from a brew shop would be to do as Racer said and dilute. If thats not possible then I would try and ferment it and adjust after fermentation. Just get a good starter going and slowly introduce the must to it so that it can acclimate to the high acid level.
 

CoachPieps

Cellar Rat
Joined
Feb 19, 2010
Messages
83
Reaction score
0
I have heard you can try adding a tums or rolaid to remove the acid, I have never done it though....
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
51
You might be able to try cold stabilization after the fermentation is complete.
 
Top