Adjusting acidity in a sour cherry wine

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alexatman

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I just made a 15L batch of tart cherry wine. The wine taste pretty balance right now but would be better with a little more acidity. I would like to balance the level of acidity at bottling. What would be the amount to start with. 1 tsp?
 
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Scooter68

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Of course you want the wine taste good but the key is what is the pH of the wine? Generally fruit wines need a pH no higher than 3,6 to keep well (Commonly accepted range is 3.4 - 3.6). Anything below that, like 3.4 or even 3.2 is fine as long as it doesn't taste too acidic.

So start with finding out the pH then you can start any adjusting from that point. But I would not attempt to bottle a cherry wine unless that pH is in the right range
 

Stressbaby

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I think I'd start with 1/2 tsp. What acid are you going to use?
 
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