rajeevniro
Member
- Joined
- Nov 28, 2021
- Messages
- 37
- Reaction score
- 7
Hie everyone..
This is rajeev from a small state of Himalayas named sikkim.. I'm here to talk about kiwi wines that i am making..
I started making it batch by batch
(Note: i had no knowledge about the pH and how it affects a wine quality)
I did my first fermentation with brix measuring 20. later i did some research and found out that ph was to be considered equally important and also got to know that the pH should be between the range of 3 to 4 that too before fermentation..
But when i found this info i was already late.. i ordered a pH scale asap and when i tasted it the wine was really really acidic. I racked the wines and seperated it from the mash and quickly ordered calcium carbonate.. but sadly it takes 2 weeks for any online things to reach here.. so i decided to go with baking soda to reduce the acid content.. i put the clear juice in a clean barrel and it started fermenting 24 hrs after.. i was happy but then a week after when i checked the wines and tasted it has a salty aftertaste which i do not want.. any suggestions?
Was it a mistake to take this decision ? Have i spoiled my wines..?? Is ther any way to correct the mistake??
This is rajeev from a small state of Himalayas named sikkim.. I'm here to talk about kiwi wines that i am making..
I started making it batch by batch
(Note: i had no knowledge about the pH and how it affects a wine quality)
I did my first fermentation with brix measuring 20. later i did some research and found out that ph was to be considered equally important and also got to know that the pH should be between the range of 3 to 4 that too before fermentation..
But when i found this info i was already late.. i ordered a pH scale asap and when i tasted it the wine was really really acidic. I racked the wines and seperated it from the mash and quickly ordered calcium carbonate.. but sadly it takes 2 weeks for any online things to reach here.. so i decided to go with baking soda to reduce the acid content.. i put the clear juice in a clean barrel and it started fermenting 24 hrs after.. i was happy but then a week after when i checked the wines and tasted it has a salty aftertaste which i do not want.. any suggestions?
Was it a mistake to take this decision ? Have i spoiled my wines..?? Is ther any way to correct the mistake??