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Old 11-28-2012, 09:08 PM   #1
betterale
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Nov 2012
, Eastern U.S.
Posts: 17


This is my second batch of wine, my first one was decent but a little acidic I didn't test the acidity for this batch either. It's still in primary, can I test and adjust still and how or what do I do to lower the acidity?

 
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Old 11-29-2012, 11:18 PM   #2
rhartwel41
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Jul 2012
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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

 
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Old 11-30-2012, 02:33 PM   #3
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
Posts: 1,613
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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!

 
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Old 11-30-2012, 03:11 PM   #4
novalou
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Jun 2012
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Quote:
Originally Posted by WilliamSlayer
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!
I plan on cold stabilizing a batch of mine. Some of the tartaric acid will crystallize and precipitate out.

 
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Old 11-30-2012, 03:45 PM   #5
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Excelent point. I never use that method, so it slipped my mind. Thanks novalou!

 
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Old 11-30-2012, 07:10 PM   #6
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by novalou View Post

I plan on cold stabilizing a batch of mine. Some of the tartaric acid will crystallize and precipitate out.
If your fruit is one that will drop tartaric crystals, that will help. Not all fruits will drop tartaric crystals.
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Old 11-30-2012, 07:17 PM   #7
novalou
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Jun 2012
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Quote:
Originally Posted by saramc

If your fruit is one that will drop tartaric crystals, that will help. Not all fruits will drop tartaric crystals.
True, good point.

 
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