So, I've got this acid tester......

[boozinsusan]

And I am wondering, when I test the juice, if it is too high in acid, what should I do then?


I get it that I would acid blend if it is low, but what do I do if it is high?


TIA!

 

[Wade E]

Ferment it and then check again and if its still high you can either cold stabilize it or use 1 of 2 products George carries to reduce the acid.
http://www.finevinewines.com/ProdDetA.asp?PartNumber=6160 or
http://www.finevinewines.com/ProdDetA.asp?PartNumber=7375A

 

[grapeman]

calcium carbonate prefermentation
potassium bicarbonate post fermentation

 

[boozinsusan]

Thanks!
Guess I will be placing another order!

 

[JimCook]

Just to confirm, are you testing a kit with the acid tester?


- Jim

 

[boozinsusan]

well, I am going to use it for making some hard lemonade.
Didn't think I would have to test when making a kit (will make my first soon- a Reisling) since I would have thought all that would be taken care of for me....
I mostly make country wines - fruit, herb, etc......


Would I have to do this with a kit?


Oh, (thinking out loud) that may be a good thing to test first so I have a baseline, and know what to expect? Then I could apply that knowledge to the fruit wines?

 

[JimCook]

Actually, it's not very useful for a kit wine where levels are tweaked for preservation and reliable outcomes. With any 'raw source' items, it's quite necessary.


- Jim

 

[boozinsusan]

Oh, OK......