acid reduction

[granda]

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]

Can you just increase your batch size to get the acid level back down?

 

[Wade E]

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]

I have heard you can try adding a tums or rolaid to remove the acid, I have never done it though....

 

[winemaker_3352]

You might be able to try cold stabilization after the fermentation is complete.