Pomegranate ph 2.9

[Ken914]

Recipe:

- 2.5g Costco pomegranate juice
- sugar to 1.085
- 2 tsps yeast nutrient
- 1 package of Red Star Pasteur Champagne yeast
- 1/4 tsp tannin


The wine is in the carboy. Took a sample today and it's *very* tart. I broke out my pH meter and got a reading of 2.9.

How can I remove some of the acid? I'd like to solve this before I add my f-pak.

 

[djrockinsteve]

Read the lower section on this tutorial article.

http://www.winemakingtalk.com/forum/showthread.php?t=11240

plus cold stabilizing will drop out some of your acid.

 

[Ken914]

DJ,

Thanks for the reply. I added Potassium Bicarbonate (3tsp) and then cold-crashed the wine with some creme of tartar. Will leave it there for 3 weeks.

The instructions say to bottle the wine before it warms. Is that a must-do or can I rerack and let it bulk age? I can't keep the carboy in the fridge indefinately.

 

[djrockinsteve]

You may need to rack off any sediment and acid but yes you can let it bulk age in the corner somewhere

 

[GlassDream]

How different will pomegranate juice be from fresh pomegranate? Will there be a difference in taste? I've heard a lot of great things about pomegranate wine but I don't have fresh ones.

 

[wvbrewer]

I have not really fooled around with fresh pomegranate, but it seems that it would be easier to use the juice. I don't what kind of pulp would be involved. As far as taste I would think juice would have a more concentrated flavor. I am sure someone can clarify for us.

 

[GlassDream]

I have not really fooled around with fresh pomegranate, but it seems that it would be easier to use the juice. I don't what kind of pulp would be involved. As far as taste I would think juice would have a more concentrated flavor. I am sure someone can clarify for us.

I once saw a recipe using fresh ones. It looks legit and the dude who posted it was pretty happy with the results. I'll post it here if I find it so I can get your opinions.

 

[Ken914]

Okay... it's been 3 weeks. My pom wine has gone from 2.9 to 3.3.

I racked it while cold and put it back in the fridge. Tomorrow, I'll start the process over again, by adding another dose of cream of tartar and see if I can get it up to 3.6.