acid

[afss]

How do you adjust the acid level in a wine? If it is to acidic how do you lower it? if it is too low how do you raise it. Specifically in a fruit wine such as cranberry or blackberry

thanks

 

[Tom]

You will need;
Acid Blend to add
and
Calicium carbonate to reduce

 

[djrockinsteve]

Add tartaric acid to raise the acid and calcium carbonate to reduce. If large adjustments are to be made it should be done pre fermentation. TA is Titratable acid, the total of all acids in your must. Most wines fall into an acceptable adid range of .7 to .9 with reds being on the .7 range. But it's a matter of what you like.

Potassium carbonate can be used to lower acid as well. 3.5 grams of c.carbonate will lower titratable acid by .1%

 

[Wade E]

A better acid range is .55 - .75 but there are some wines (mainly white from grape) that will fit into that higher .9 range. Another option which requires no adding of any cheicals to drop out some acid is called cold stabilization. Youll have to get your win e down to around 32* to do a good job at this for about 2 weeks higher temps will work but may take longer. Once you have dropped some acid out immediately rack off while still cold as if warmed up some could go back into suspnsion.

 

[afss]

cool, thanks for the information!

 

[JohnT]

A better acid range is .55 - .75 but there are some wines (mainly white from grape) that will fit into that higher .9 range. Another option which requires no adding of any cheicals to drop out some acid is called cold stabilization. Youll have to get your win e down to around 32* to do a good job at this for about 2 weeks higher temps will work but may take longer. Once you have dropped some acid out immediately rack off while still cold as if warmed up some could go back into suspnsion.

Agreed. I shoot for .6 to .65 for red and .65 to .7 for white/fruit wines