Acid

Discussion in 'General Wine Making Forum' started by BobF, Mar 9, 2010.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Mar 9, 2010 #1

    BobF

    BobF

    BobF

    Banned

    Joined:
    Aug 13, 2009
    Messages:
    2,250
    Likes Received:
    78
    A couple of weeks ago I finally got around to stabalizing and back-sweetening a few batches that were ready. Peach, apple, apple-cherry and a strawberry.

    Up to this point I just followed recipes for acid additions up front and didn't bother with post-ferment adjustments. Well, I finally picked up an acid test kit and made acid adjustment part of the process.

    Holy Wine Gawd - what a difference even a small adjustment makes!!

    Weak flavors pop right out with as little as .5g/L worth of adjustment!

    If you're going blind on acid, do yourself a favor - spend less than $10 on an acid test kit. It is worth it!!!!!

    NOTE: Make sure you adjust the acid BEFORE you do any sweetening. Sweetness pops out along with the flavor.
     
  2. Mar 9, 2010 #2

    djrockinsteve

    djrockinsteve

    djrockinsteve

    Senior Member

    Joined:
    Jan 2, 2010
    Messages:
    4,911
    Likes Received:
    126
    and it only takes a few minutes. Who wants flabby wine.
     
  3. Mar 9, 2010 #3

    Leanne

    Leanne

    Leanne

    Fiesty Winer

    Joined:
    Aug 9, 2009
    Messages:
    601
    Likes Received:
    0
    Yes, it is so worth it! I do this so often now. The hidden flavours just rise and the tongue gets so much more pleasure from the wine.
     
  4. Mar 9, 2010 #4

    surlees

    surlees

    surlees

    Senior Member

    Joined:
    May 26, 2009
    Messages:
    246
    Likes Received:
    3
    I did the same thing with a commercial wine. It was a Rodney Strong Charbono. Cost me $35. When I first tasted it, I said to my wife, "This wine is flabby and dull." I tested the pH and it was 4.0. I couldn't believe a well respected winery would even bottle a wine with a pH that high. So, I added enough tartaric acid to increase the acidity to pH 3.40. The difference was amazing! It was transformed completely to the wine it should have been all along.

    Fred
     
  5. Mar 9, 2010 #5

    BobF

    BobF

    BobF

    Banned

    Joined:
    Aug 13, 2009
    Messages:
    2,250
    Likes Received:
    78
    I did the same with a cheap jug of Carlo Rossi!

    It didn't help ;-)
     
  6. Jan 6, 2019 #6

    BShuhart

    BShuhart

    BShuhart

    Junior

    Joined:
    Aug 14, 2012
    Messages:
    6
    Likes Received:
    1
    Late arrival on this thread, but thought people might like to see an Acid test with pictures. I created these files in 2008 and sent them to 2 other blog sites for distribution, so I may as well upload them here. Sometimes a picture is worth a thousand words.
     

    Attached Files:

  7. Jan 16, 2019 #7

    BenK

    BenK

    BenK

    Member

    Joined:
    May 14, 2017
    Messages:
    79
    Likes Received:
    11
    what acid test are you getting for $10. I already have a ph meter.
     

Share This Page