Hi everyone,
I’m new to this board, have been making spirits for a few years and have only recently felt comfortable enough to try my hand with wine so please forgive the noobie questions.
I’ve played with a few batched so far (Mead, Apricot, Mango, and also an interesting passion fruit wine), but besides the recipes and a bit of vague knowledge I’m fumbling the fine details.
Does anyone know where I can find charts/documentation to get a more accurate understanding of the effect of acidity and other measurable chemicals on the overall taste and mouth feel of the final product?
I have general grasp of chemical to effect, though no clue as to the units/amounts involved.
So far my results have been rather good, though I’d like re remove the luck factor and add some more control.
Thanks,
-Dman
I’m new to this board, have been making spirits for a few years and have only recently felt comfortable enough to try my hand with wine so please forgive the noobie questions.
I’ve played with a few batched so far (Mead, Apricot, Mango, and also an interesting passion fruit wine), but besides the recipes and a bit of vague knowledge I’m fumbling the fine details.
Does anyone know where I can find charts/documentation to get a more accurate understanding of the effect of acidity and other measurable chemicals on the overall taste and mouth feel of the final product?
I have general grasp of chemical to effect, though no clue as to the units/amounts involved.
So far my results have been rather good, though I’d like re remove the luck factor and add some more control.
Thanks,
-Dman