I have 10kgs of Black Muscat grapes, the Indian variety that has a strong rose petal smell and is very sweet. I froze, thawed and checked the sg and it was 1.08 but the ph is 4.3. Dont have tartaric acid at hand so added like 15 grams of citric acid (since primary started only today and I wanted color extraction) and the ph is now still high at 4.
I had the same problem of low acitdity with my orange, banana and raisin wine too. Have added citric acid and some orange zest to it... hope it picks up flavor and taste. Right now its pretty flabby and I am disappointed. But my instinct tells me that it needs some f-pac, acid addition and loads of patience . I just happened to see the 3Ps of wine making... my sour point lol.
Now about the grape... should I add tartaric acid or malic acid or citric acid or a blend?
I would be blending the acid by myself... would request the experts to let me know the acid blend that I could make to use for the Orange wine and grape wine. Would it be ok if I add it say around day 3 for the grape? The orange is almost a month old. I want color extraction and the color seems dull with the grape as well as the orange.
I had the same problem of low acitdity with my orange, banana and raisin wine too. Have added citric acid and some orange zest to it... hope it picks up flavor and taste. Right now its pretty flabby and I am disappointed. But my instinct tells me that it needs some f-pac, acid addition and loads of patience . I just happened to see the 3Ps of wine making... my sour point lol.
Now about the grape... should I add tartaric acid or malic acid or citric acid or a blend?
I would be blending the acid by myself... would request the experts to let me know the acid blend that I could make to use for the Orange wine and grape wine. Would it be ok if I add it say around day 3 for the grape? The orange is almost a month old. I want color extraction and the color seems dull with the grape as well as the orange.