Need advice on Apple Wine

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drainsurgeon

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Just finished pressing 100# of apples and adding my nutrient, kmeta, tannin and the recipe is calling for 6-9 tsp of acid blend. It's a 7 gallon batch, SG to 1.086, and the pH is at 3.0. Not sure if I want to drive the pH much lower preferment. Should I add the acid blend or not?
 

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DS, if your ph is truly 3.0 I certainly would not add any acid blend. Must have been some tart apples. Roy
 

drainsurgeon

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DS, if your ph is truly 3.0 I certainly would not add any acid blend. Must have been some tart apples. Roy
Thanks Roy. That's kind of what I was thinking too. The apples were very tart, but I should probably re calibrate my pH meter again. I haven't done that in about 4-5 months.
 

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I recalibrate each use , which is every 2-3 weeks. But 3.0 is very low, so double check. Roy
 

drainsurgeon

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OK, re calibrated and it is at 3.3 now. I think I'm still going to leave it alone. Isn't 3.2 - 3.6 a good target pH?
 

salcoco

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if acid is really required I would only add malic acid. this is the predominate in apple and will enhance its flavor. with a 3.2 ph acid is not required. I would balance after fermenting clearing etc by sweetening using bench trials.
 

drainsurgeon

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You are in the range, how does it taste?
The apples were very tart and the juice is the same.

After adding 8# of sugar to bring the SG to 1.088, it is a very sweet apple now.
I also added tannin, yeast nutrient, yeast energizer, pectic enzyme and now have the Cote des Blancs yeast hydrating in some warm water.

And away we go! Should I add the cinnamon sticks into the primary or add while bulk aging?
 

drainsurgeon

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if acid is really required I would only add malic acid. this is the predominate in apple and will enhance its flavor. with a 3.2 ph acid is not required. I would balance after fermenting clearing etc by sweetening using bench trials.

Will do. I hope it ferments out. It could potentially reach 12 1/2% if it drops to .992. Cote des Blancs is supposed to be good for 12% - 14% so I hope it gets there. If not, I won't have as much back sweetening to do.
 

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I always add the spices to the secondary. I use cimimion sticks, a little ginger & a clove or 2. We like to do say 3 gals of straight Apple, then 2 of spiced. You may also want to oak some of your Apple Wine, we love it. Roy
 

drainsurgeon

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I always add the spices to the secondary. I use cimimion sticks, a little ginger & a clove or 2. We like to do say 3 gals of straight Apple, then 2 of spiced. You may also want to oak some of your Apple Wine, we love it. Roy
Thanks for the suggestions Roy. I think I will split off a couple of gallons and do some experimenting.

BTW, the batch is down to 1.032 tonight and smelling fantastic!
 
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