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An acid balancing tutorial?

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farmerjack

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Is there a thread that you gurus would recommend as THE authoritative tutorial on balancing acid?

thanks

FJ
 

heatherd

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thank you Heather. I'm deep into the red wine booklet

it's exactly what I needed
You are welcome. I like their guides a lot. They're in-depth, maybe more so that needed at first, but it's good to know all the resources you have.
 

jgmillr1

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Is there a thread that you gurus would recommend as THE authoritative tutorial on balancing acid?
What aspect of acid balancing are you asking about?

There are many ways of managing acidity or perceived acidity in wine such as MLF, tartaric/malic/citric acid additions, acid reduction with potassium (bi)carbonate or calcium carbonate, and sweetening a wine. Each method affects the style of the wine you are making and some are not compatible with the fruit being used. (Eg. you would not put apple wine through MLF and you would not want to use calcium carbonate with grape wines)

However, there are 2 fundamental truths to balancing acid in your wine:
1) Watch the pH and keep it between 3.0 and 3.9. The higher the pH, the greater the risk of spoilage and oxidation. The lower the pH, the more yeast will struggle during fermentation.
2) Your taste buds are the most sensitive (and important) instrument you have in helping find the "right" balance.
 

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