I just started making wine a little more than a month ago. I have read a lot about winemaking. But the more info you try to grasp, the more questions pups up. I guess this goes for most other subject to.
Until now, I have not yet finished my first batch of wine. I got a batch (20 liters) of wild plums wine. The SG is at 1.001 and the alcohol at 13-14%. So it’s near the end of fermenting I guess. But the acid level is very high. I got 9 g/l and a pH around 3. I understand that this must be malic acid. I read about malolactic treatment, but I’m not appealed – It’s too technical for a beginner. I would like to make a very low acid wine to blend with. What fruit should I choose for this wine then?
I also started 3 other wine experiments to get some experience. For me it’s more experimenting than winemaking until I got some decent results – or should I just say results, as my first batch has to be finished.
Until now, I have not yet finished my first batch of wine. I got a batch (20 liters) of wild plums wine. The SG is at 1.001 and the alcohol at 13-14%. So it’s near the end of fermenting I guess. But the acid level is very high. I got 9 g/l and a pH around 3. I understand that this must be malic acid. I read about malolactic treatment, but I’m not appealed – It’s too technical for a beginner. I would like to make a very low acid wine to blend with. What fruit should I choose for this wine then?
I also started 3 other wine experiments to get some experience. For me it’s more experimenting than winemaking until I got some decent results – or should I just say results, as my first batch has to be finished.