Baking soda

[Vlabruz]

Can you add baking soda after pitching yeast if the must is too acidic and the yeast isn't kicking off?

 

[Jim Welch]

It will probably work to raise the ph but you will most likely have a salty wine if you use that!
Googling "must is too acidic" took me here

https://wine.wsu.edu/2010/10/13/managing-high-acidity/
Seems there are better ways but I've never done this.

 

[Jim Welch]

Oh, just realized this is about your SP batch?

 

[winemaker81]

Yes, you can use baking soda to reduce acidity. However, it is sodium bicarbonate and can produce off flavors due to the sodium.

You're better off using potassium carbonate, potassium bicarbonate, or calcium carbonate. Always use less than you calculate needed, as it's far easier to add more than to take some out. Or get into a yo-yo situation in correcting the acid up-n-down.

 

[Vlabruz]

Oh, just realized this is about your SP batch?

Yes, I'm going to give it a few days to see if it kicks off. If it doesn't I might try to play or just start over. It's cheap enough

 

[ChuckD]

Definitely don’t use baking soda

 

[winemaker81]

Yes, I'm going to give it a few days to see if it kicks off. If it doesn't I might try to play or just start over. It's cheap enough

While this won't help you today, I follow the SP threads (haven't made it myself) and have seen advice to not add as much lemon juice, pre-fermentation, to keep the pH from being too low. You can add as much as you need post-fermentation.

 

[Vlabruz]

While this won't help you today, I follow the SP threads (haven't made it myself) and have seen advice to not add as much lemon juice, pre-fermentation, to keep the pH from being too low. You can add as much as you need post-fermentation.

It was an error. Last time I added the last bottle after it was active

 

[Jim Welch]

If you have enough equipment you could double your current batch too. Adding enough of the ingredients (except for more juice) to make a double batch should raise the ph to allow yeast activity. Either way you’re buying enough juice for another batch it seems

 

[Vlabruz]

If you have enough equipment you could double your current batch too. Adding enough of the ingredients (except for more juice) to make a double batch should raise the ph to allow yeast activity. Either way you’re buying enough juice for another batch it seems

I have an electronic ph meter. I should just check it instead of guessing. Maybe I can figure out how much water I'll need to add to raise it. Than adjust the tannins etc accordingly

 

[winemaker81]

It was an error. Last time I added the last bottle after it was active

If this is the worst mistake you make, count your blessings! Anything we can recover from is good!

 

[Vlabruz]

If you have enough equipment you could double your current batch too. Adding enough of the ingredients (except for more juice) to make a double batch should raise the ph to allow yeast activity. Either way you’re buying enough juice for another batch it seems

Ph is 2.8.