Hello again. I started two batches of muscadine wine, and I ran out of one of the solutions for the acid test kit, so I only added about a 1/4 tsp of calcium carbonate to my must. I finally got the solution I needed and did an acit test today. One batch is 1.0% and the other is 1.2%. Now I know that is really high. I tasted a sample from each primary, and neither one tastes bad. I understand it is too late to add any more carbonate as fermentation is just about complete. I assume that means adding potassium carbonate before bottling and then cold stabilizing, but by the time it should be bottled, it will be summer with very warm temps. Any suggestions? This is day five, and I just removed the skins. Additionally, this wine seems much more foamy than the last one.
ALSO, I have read here about using bentonite. I didn't add it last time, and the wine cleared, but after bottling, sediment showed up. Should I add the bentonite and if so, when?
Thanks for the help.
Cecilia
ALSO, I have read here about using bentonite. I didn't add it last time, and the wine cleared, but after bottling, sediment showed up. Should I add the bentonite and if so, when?
Thanks for the help.
Cecilia