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Understanding Acid levels in wine

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reefman

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As a newbie, I am trying to plan ahead to my second batch of wine.
I'd like to make it from scratch, using a recipe.

I have my eye on a Niagara grape hotpack by Walkers Fruit Farm
(http://www.walkersfruitbasket.com/Pail Prices.html)

or possibly using some locally obtained fruit.

I've read a lot about acid levels and controlling it, but I can't seem to find explanations on what the levels should be, and how it affects the wine making process.
Can anyone point me in the right direction to understand acid levels?
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I'm an Engineer, so it's probably being anal, but I just gotta know!
 

arcticsid

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http://www.winemakingtalk.com/forum/showthread.php?t=4627

Doug, here is a thread Tom posted about acid levels. Maybe this could help explain it a bit. But I know you engineer guys, want to over think it and HAVE to know! I respect that. My brother is an Electrical Engineer for Rockwell Automation, and there are no simple answers for him either!! LOL

There are some othe references in hear regarding pH and Acid. Try the search feature, it isnt google but try some other words, "pH, acid, acid levels, etc." The answer is here...somewhere.

Good luck in all your endeavors, sure glad to help if we can.

Troy
 

reefman

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Thanks Folks, all three were great sources of info. I especially the wine calc, something every Engineer needs.
 

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