Mallerstang
Let it go
I started a batch of raspberry wine in early August, and just racked it for the second time in mid November. It's an odd-sized batch that should yield 8-9 bottles. Here's the ingredients, with starting SG of 1.092:
4.25 kg raspberries from my garden
2 kg sugar
4.9 litres water
K meta, yeast nutrient and pectic as usual
1/2 tsp acid blend
EC-1118 yeast
Now it's nearly clear, beautiful red colour and promising flavour, but it's too acid. I know, I added some acid blend on purpose - I was following a recipe that actually called for much more. The raspberries did seem more sour than usual this year. Lesson learned.
I measured TA with the kit. I still find it difficult to see the colour changes with deep red wine but I think TA is around 10. Jack Keller's site suggests TA of 5-6 for non-grape red wines.
Any suggestions what I should do to make this drinkable? I've considered aging it and hoping for the best; using calcium carbonate; and brewing up a batch of less-acid banana or mango wine or something like that to blend it with.
4.25 kg raspberries from my garden
2 kg sugar
4.9 litres water
K meta, yeast nutrient and pectic as usual
1/2 tsp acid blend
EC-1118 yeast
Now it's nearly clear, beautiful red colour and promising flavour, but it's too acid. I know, I added some acid blend on purpose - I was following a recipe that actually called for much more. The raspberries did seem more sour than usual this year. Lesson learned.
I measured TA with the kit. I still find it difficult to see the colour changes with deep red wine but I think TA is around 10. Jack Keller's site suggests TA of 5-6 for non-grape red wines.
Any suggestions what I should do to make this drinkable? I've considered aging it and hoping for the best; using calcium carbonate; and brewing up a batch of less-acid banana or mango wine or something like that to blend it with.