WineXpert Piesporter Tweek
- Thread starter Schuster1
- Start date
Help Support Winemaking Talk - Winemaking Forum:
There you go again Joe, trying to get everybody drunk with your 14% ABV white wines! 
I would recommend leaving the ABV alone. Perhaps a yeast swap if it has EC1118 with something better. The other thing I have noticed with almost all kit whites is that they just don't have enough acid. I would check the pH before and after the wine is done fermenting and if its not around 3.1-3.2 bump up the acid with tartaric until you drop to ~3.2. I see many whites in the 3.4 to even as high as 3.5 range and they just are flabby in the mouth with no zip or zing or much of a finish.
I would recommend leaving the ABV alone. Perhaps a yeast swap if it has EC1118 with something better. The other thing I have noticed with almost all kit whites is that they just don't have enough acid. I would check the pH before and after the wine is done fermenting and if its not around 3.1-3.2 bump up the acid with tartaric until you drop to ~3.2. I see many whites in the 3.4 to even as high as 3.5 range and they just are flabby in the mouth with no zip or zing or much of a finish.
joeswine
joeswine
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On the contract,my fine vino friend, the add SG the change will be suttle,and the flavor of this kit will come through I've made this one ,I don't remember if it came with a fpac or I used dried elderberry flowers either way it still finished out semi dry.
I would swap the yeast for something other than EC-1118. You can find yeast pairings here: http://morebeer.com/public/pdf/wyeastpair.pdf
