Becks the Elder
Country Wines.
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- Feb 23, 2009
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On an earlier discussion on my planned Elderberry Wine Luc observed that I would probably only need to add citric acid to my recipe but that I may find that it is not necessary to add any at all.
In preparation for starting my batch this weekend I started to go into titration and acid levels a little more so I had an idea of what I was doing. I have been reading Jack Keller's website page (among others) about acidity in wines and there he asserts that "Citric acid added to a must before fermentation will largely be lost during fermentation. Thus, it is best to add it after all signs of fermentation have disappeared."
So, what I need to know is this;
If citric acid is needed, and I add it after fermentation has stopped, when should I conduct the acid test? Should I test the must and then adjust post fermentation or conduct the acid test and make any required acid adjustments after fermentation has stopped?
Secondly, it seems that if a 0.1% TA increase can be achieved by adding 3.7 grams of citric acid to a gallon of must (Keller), does the same ratio apply if it is added to wine post fermentation?
Apologies if these questions seem rather stupid but I have no personal experience to draw.
Thanks for all the helpful posts I've read and received so far. I'm getting there... slowly.
In preparation for starting my batch this weekend I started to go into titration and acid levels a little more so I had an idea of what I was doing. I have been reading Jack Keller's website page (among others) about acidity in wines and there he asserts that "Citric acid added to a must before fermentation will largely be lost during fermentation. Thus, it is best to add it after all signs of fermentation have disappeared."
So, what I need to know is this;
If citric acid is needed, and I add it after fermentation has stopped, when should I conduct the acid test? Should I test the must and then adjust post fermentation or conduct the acid test and make any required acid adjustments after fermentation has stopped?
Secondly, it seems that if a 0.1% TA increase can be achieved by adding 3.7 grams of citric acid to a gallon of must (Keller), does the same ratio apply if it is added to wine post fermentation?
Apologies if these questions seem rather stupid but I have no personal experience to draw.
Thanks for all the helpful posts I've read and received so far. I'm getting there... slowly.