I stopped by Walker's Fruit basket in NY on the way home saturday and picked up a couple of pails, one Corot Noir, and the other Cherry.
The acid listed on each is 0.89 and 0.84 respectively. This seems high, so I'm wondering if I should attempt to lower it somehow. I really don't want to dilute the juice. The brix on each is 21, so I don't want to mess with that.
I'm planning on grabbing some 71B yeast which should help lower the malic acid some, but I also have some calcium carbonate. Should I use some of this to lower it? I plan on doing malo on the Corot Noir, but the cherry will likely be backsweetened with some saved juice.
The acid listed on each is 0.89 and 0.84 respectively. This seems high, so I'm wondering if I should attempt to lower it somehow. I really don't want to dilute the juice. The brix on each is 21, so I don't want to mess with that.
I'm planning on grabbing some 71B yeast which should help lower the malic acid some, but I also have some calcium carbonate. Should I use some of this to lower it? I plan on doing malo on the Corot Noir, but the cherry will likely be backsweetened with some saved juice.