bja
Well-Known Member
I made a pear wine last weekend and mistakenly used a tablespoon instead of a teaspoon to measure the acid blend. How bad did I screw up?
@ Yooper_Brew
Could you use an antacid like Rolades or Tums to bring acid down?
Well, it might be a bit more acidic. The only issues then would be a too-low pH, or a flavor issue. If it's fermenting fine, the first issue isn't a problem. If it's done and it tastes sour, then you could add some non-fermentable sweetner, or add some raisins and allow it to ferment some more.
The recipe reccommends back sweetening post fermentation.
It seems to be fermenting well, so I guess I just need to wait and taste it first.
UPDATE.
I racked this wine for the second time yesterday and tasted the hydro sample. It's down to .997. It smells wonderful! Even tastes great though a little too tart. I think I'll rack again in a month, stabilize and back sweeten.
Any suggestions on how much sugar to start with when back sweetening? I think the recipe says 1/4 lb but that doesn't seem to be nearly enough.
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