How can I lower my acid content?

[CChampion]

What is the best way to lower the acid of my blackberry wine. For some reason it is reading a little high. The tritration test read around .75 and I thought it needed to be around .60 to .65.


thanks,
clark

 

[andy123]

Calcium carbonate is used to raise ph. Up to 1/2 ounce / 5 gallons.I bet you could leave it alone and it would be just fine.

 

[grapeman]

That acid level is not very high for pre-fermentation. I would leave it alone.

 

[Kemo]

The calcuium carbonate will precipitate out in about 30 minutes. Acid levels will also change during fermentation depending on what yeasts you use, so I've always just shot for a general area on the ph and acid and adjusted post fermentation

 

[ArdenS]

I prefer to wait until post-fermentation to make adjustments. (Having said that, I did adjust one mead mid-fermentation because the pH was dropping to a level that it was adversely affecting the fermentation.)

 

[ibglowin]

Agree with Rich. Thats certainly in the ballpark. I would leave it alone.

 

[Goodfella]

+1 more on leaving it alone

 

[CChampion]

Thanks for the replys. Because I am a newbie and if it ever fermented out and the acid content was in that range, what possibilities are there to lower it. I think that would be kinda high for a finished wine such as a blackberry or blueberry.

 

[andy123]

1/2 ounce of calcium XXXchlorideXXX is expected to lower T.A. by .11% in 5 gallons. Or reduce 5 gallon of fermented wine from .75% to .64%. Using more may create flaws...........Yea my bad calcium carbonate.

 

[ibglowin]

Not Calcium Chloride!

Calcium carbonate or Potassium bicarbonate.

 

[CChampion]

Ok, my blackberry is fermented to dry and is still a little above the .65 tartaric level, is this OK or will I benefit from lowering it by adding the K bicarbonate and cold stabilizing for a few weeks. I don't want a real sharp bite with it, I like a more sweet wine. Any help or advice is more than welcomed, I haven't used K sorbate yet.


Thanks

 

[fivebk]

AS you sweeten the wine the acid bite will get covered up. I made a mistake with my first apple wine. I followed a guideline for the acid levels and then after I sweetened the wine it seemed flat. I had to add some acid and it turned out great. Take a small sample, sweeten it and see what you have.

BOB

 

[Goodfella]

Time will also mellow this... Some flavors will enhance and begin bringing a better balance to your wine.


My blackberry Port was so "tart" I could barely sample it right after fermentation. Now things are turning around.

 

[Coyote Creek]

Thanks so much for the replys, will do.