Acid testing
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rhartwel41
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Jack Kelly has a good article about acid and wine. You'll learn more then what you wanted but its all good stuff.
http://winemaking.jackkeller.net/acid.asp
http://winemaking.jackkeller.net/acid.asp
WilliamSlayer
Well-Known Member
There are test kits @ your LHBS that help you test acidity. Usually around 10$ (american) and the shop owner should be able to show you how to use one.
If your newest batch ends up being too acidic for your taste, you could blend it with something less tart. Or, you could use Potassium Bicarbonate to drop out some of the Tartaric acid. Finally, there is the tried and true method of waiting. Time will reduce the acid somewhat.
Hope this helps!
If your newest batch ends up being too acidic for your taste, you could blend it with something less tart. Or, you could use Potassium Bicarbonate to drop out some of the Tartaric acid. Finally, there is the tried and true method of waiting. Time will reduce the acid somewhat.
Hope this helps!
WilliamSlayer
Well-Known Member
Excelent point. I never use that method, so it slipped my mind. Thanks novalou!
saramc
Well-Known Member
If your fruit is one that will drop tartaric crystals, that will help. Not all fruits will drop tartaric crystals.
