OK, I'm starting a new batch tonight, I have an Alexander's Barbera concentrate can, and I'm going to add 10 lbs of frozen cherries to make a 3+ gallon batch.
So I've read that cherries can be challenging, particularly that they are high in malic acid. Plus, Barbera is known for being high in acid. Any suggestions/lessons learned that anyone can share? I will obviously test the acid level and adjust accordingly.
I also saw a suggestion to use Lalvin 1122 which neutralizes malic acid as it ferments, but I'm not sure how I can predict how much it will neutralize. If I balance the acid and then use 1122 is there a good chance it will be too low in acid?
I was also thinking of doing mlf, which will reduce some of the malic acid, but obviously not the total acid as it replaces it with lactic acid.
Anyways, I always figure I can get useful tips here. And yes, I chose this blend just so I can say the name. It makes me happy.
So I've read that cherries can be challenging, particularly that they are high in malic acid. Plus, Barbera is known for being high in acid. Any suggestions/lessons learned that anyone can share? I will obviously test the acid level and adjust accordingly.
I also saw a suggestion to use Lalvin 1122 which neutralizes malic acid as it ferments, but I'm not sure how I can predict how much it will neutralize. If I balance the acid and then use 1122 is there a good chance it will be too low in acid?
I was also thinking of doing mlf, which will reduce some of the malic acid, but obviously not the total acid as it replaces it with lactic acid.
Anyways, I always figure I can get useful tips here. And yes, I chose this blend just so I can say the name. It makes me happy.