Low acidity in Blackberry must

[TNFISHRMAN]

Making a 6 gallon batch and added 3tsp of acid blend last night when mixing up the batch. I stirred well last night and then stirred up good again and pulled off some for testing before adding yeast. I keep coming up low on my TA. TA=5.5g/L with a Vinoferm Acidometer and .35% with the L.D. Carlson kit. Color Changes were verified with a PH meter and it was Calibrated. Also, test kits were less than three months old. Should I add some acid Blend??

 

[Waldo]

Have you tasted the must?

 

[masta]

Per Jack Keller's Website: A Tsp of Acid Blend weighs ~5.1 Grams and 3.9 Grams will raise the acidity of 1 gallon of must 0.1%.


Not sure if the numbers can just be plugged into a calculation since you are working with 6 gallons. Waldo is correct in that tasting the must can be the best way to determine if you needmore acid or not and Jack confirms this on his site when adding a large amount of acid blend.

 

[TNFISHRMAN]

I haven't tasted it yet. As I am not big wine drinker myself, I am not sure how I would know about the taste in being low or high in acidity. I have only been making wine for 10 months and haven't worried about the Acidity. How does one tell if it is low or high when tasting??? Thanks, Lynn

 

[Waldo]

Try to imagine walking out in your garden about the middle of July and pulling a fresh red tomato from the vine and crunching into it....now imagine going to wal-mart tomorrow and taking a tomato off their rack and crunch into it.....Best comparison i could come up with TN..... Edited by: Waldo

 

[TNFISHRMAN]

Thanks for the info. Waldo. I sort of understand. I am not a big tomato eater.

 

[bilbo-in-maine]

I sort of understand. I am not a big tomato eater

Couldn't help smiling Lynn.

Take a medium size sip of your wine and hold it for 5-8 seconds. If you
feel a buzz or tingle along the sides of your tongue, you are sensing the
acid. Too much acid makes your teeth squeak, hope you know what I
mean.

Bill

 

[TNFISHRMAN]

Thanks guys!!!