BACK TO THEOJ WINE
We just finished making final acid, flavor and backsweetning adjustments.
We are very pleased with the taste. This 6 gallon batch gave us nightmares.
Before pitching the yeast we adjusted the acid as called for in making a white fruit wine.
After the fermentation stopped, we did our routine acid test again.
It was 1 wow.
We treated it with calcium carbonate and after looking at the mess, a couple of rackings and another acid adjustment with acid blend, we have a .657 or something in that area.
I'm re writing this because I truly believe that the cheap frozen concentrate was loaded withground up skins to the point that a tremendous amount of acid was released during fermentation.
This may betotally incorrect but it is the only reason i can come up witfor an increase in acidity during fermentation.
Next batch of OJwine will be pulp free tropicana fresh squeeze.