kartracer088
Junior Member
After having made 3 WineExpert Kits, I have just started my first non-kit wine. Since it's strawberry season, I started a 3 gallon batch of Strawberry wine. Lot's of strawberry wine recipes out there, and the majority of ones I reviewed recommended an acid level of 0.65%. I don't have a PH meter, but I picked up an acid titratable acid test kit at wineandbeermaking.com in St. Louis last weekend.
I prepared the must from 15 lbs of frozen, then thawed strawberries, crushed and put in a 5 gallon paint strainer. Added the K-meta, 6 lbs of sugar with water to bring volume up to 3 1/2 gallons. Then let it set overnight for the K-meta to work.
Next day checked the S.G. at 1.090, and the Titratable acidity at 0.50%. Most of the recipes recommend 0.65% so I added 3 teaspoons of Acid blend to raise the level to 0.15% to the 0.65%. I mixed it in and also added yeast nutrient, and pectic enzyme. Then waited another 12 hours before pitching the yeast. Fermentation started well a few hours after adding the yeast.
So now 5 days have passed, S.G. is now 1.005 and I racked into a 3 gallon carboy. I checked the acidity and it is now 0.95%.
Why did acidity go so high?
Should I do something to try and bring acidity back down?
Fermentation is still going, I plan on checking it again in a few days.
I didn't add any K-meta at racking because fermentation is still going. Is this correct?
I prepared the must from 15 lbs of frozen, then thawed strawberries, crushed and put in a 5 gallon paint strainer. Added the K-meta, 6 lbs of sugar with water to bring volume up to 3 1/2 gallons. Then let it set overnight for the K-meta to work.
Next day checked the S.G. at 1.090, and the Titratable acidity at 0.50%. Most of the recipes recommend 0.65% so I added 3 teaspoons of Acid blend to raise the level to 0.15% to the 0.65%. I mixed it in and also added yeast nutrient, and pectic enzyme. Then waited another 12 hours before pitching the yeast. Fermentation started well a few hours after adding the yeast.
So now 5 days have passed, S.G. is now 1.005 and I racked into a 3 gallon carboy. I checked the acidity and it is now 0.95%.
Why did acidity go so high?
Should I do something to try and bring acidity back down?
Fermentation is still going, I plan on checking it again in a few days.
I didn't add any K-meta at racking because fermentation is still going. Is this correct?