LJPelletier
Senior Member
- Joined
- Nov 12, 2011
- Messages
- 194
- Reaction score
- 1
So I just finished pressing the juice from a ton of chardonnay grapes that I just picked. It is very late in the season to be picking them... would that be why the acid level was so high?
Doing the test, my results showed me an acid level of 12g/L.
The SG reading was 1040 which showed potential alcohol of only 5%, so I added about 2kg of sugar mixture, and now it is bumped up to 1100 (potential 14% alcohol).
I have tartaric acid, which I was expecting to have to add to bump up the acid content, but it is obviously not needed... should I buy something to reduce the acid content and add it now, or just wait for fermentation and worry about it later?
Doing the test, my results showed me an acid level of 12g/L.
The SG reading was 1040 which showed potential alcohol of only 5%, so I added about 2kg of sugar mixture, and now it is bumped up to 1100 (potential 14% alcohol).
I have tartaric acid, which I was expecting to have to add to bump up the acid content, but it is obviously not needed... should I buy something to reduce the acid content and add it now, or just wait for fermentation and worry about it later?