Acid Way too High

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Wade Sparks

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Hello,
I started on my 2nd batch of blueberry and blackberry wine and wanted to up my game so I purchased a acid test kit. Apparently I am slightly color blind (the wife agrees) and I completely misread the color changes and I added 3.2 oz of acid blend to increase my acid content of my blueberry wine. This all felt off, so I bought a milwaukee PH56 meter. After calibration I added 15ml of wine to a glass and starting with a PH of 2.64 it took 36 ml of sodium Hydroxide to bring it to a PH of 8.2. So per the calculations 36*1.6 gives 57.6 ppt sulfuric and 36*.25 gives 9.00 Tartaric. Needless to say the wine tastes very sulfuric. Is there any help for this wine?
 

MilesBFree

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At which step in the process are you? e.g., still in the primary fermenter? 3rd racking?

How much wine are you making, e.g., 1 or 5 gallons?

Approximately how many tsp is 3.2 oz for the acid blend you are using?
 

lukebuz

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Ditch the test kit! Add acid blend to taste. Done!

PS 1 tsp per gal is enough for most!
 

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