worried about acidity...

[BIGJEFF]

I'm making orange wine (see link in my sig), I did an acidity test this morning and got a reading of 8.5...that seems high but then again, I'm such a NOOB that I don't really know!!
Would it be normal to have higher acidity since it's made out of oranges??

 

[Wade E]

It is normal and this like the Skeeter Pee is why its best to use an existing yeast cake and not just introduce a fresh yeast to it cause the fresh yeast just beginning life will really struggle if it ever gets going.

 

[BIGJEFF]

Oh the yeast is going strong!
My density already went from 1.092 to 1.062 in the first 24 hrs...

So you're saying just let it go or add something to it to try to lower it a bit?

 

[KevininPa]

Oh the yeast is going strong!
My density already went from 1.092 to 1.062 in the first 24 hrs...

So you're saying just let it go or add something to it to try to lower it a bit?

I'd leave the acid alone. Wait till your ready to stabilize and then do some bench trials with sugar. You may find you like it dry. If not it might take some residual sugar to balance out he acidity.


Kevin

 

[djrockinsteve]

Yes leave the acid alone for now. It will probably decline a bit over time. You can make adjustments later as Kevin said.