Acidic Wine

[jpp7717]

Please Help.

We crushed today and measured the level of acid at .5% so we added 1tsp of an acid blend per gallon of must. We had 10 gallons of must so we added 10 tsp. Just tested the acid level a couple of hours later and and it is too high at 1%. What can i do to fix this problem?

Thanks!

 

[MrWino]

I have used acid reducing crystals to lower the acid in my wine after it is done fermenting.

 

[winemaker_3352]

Take another TA reading after fermentation. This can change during fermentation.

If it is still high - you can cold stabilize it. You can also add Potassium BiCarbonate to lower the TA.

 

[robie]

Ditto to what Jon said.
Fermentation will lower acid about .1. MLF can lower .1 to .4.

Add P. bicarbonate only after cold stabilizing.

For the future, I have made the same mistake as you. That's why they say to calculate how much acid to add, then add only half that amount and retest. There are so many factors involved in raising acid level and lowering PH, that one has to move carefully; thus the add-only-half idea.