PricklyPear
Member
- Joined
- Jul 5, 2008
- Messages
- 39
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Hi,
I have a couple of batches of wine that are too sour (I guess I added too much acids, even though according to the titration I did it was supposed to be fine).
How can I reduce the acidity level?
I read that through cold stabilization I can make the tartaric acid crystallize and I hope it can help me.
If cold stabilization should help then what are the conditions needed for it? (will the temperature of a refrigerator suffice - i.e. 4-5 degrees Celsius? and for how long?).
Thanks!
I have a couple of batches of wine that are too sour (I guess I added too much acids, even though according to the titration I did it was supposed to be fine).
How can I reduce the acidity level?
I read that through cold stabilization I can make the tartaric acid crystallize and I hope it can help me.
If cold stabilization should help then what are the conditions needed for it? (will the temperature of a refrigerator suffice - i.e. 4-5 degrees Celsius? and for how long?).
Thanks!