Adjusting acidity after fermentation?

[Shovelhead89]

I started two batches of fruit wine two days ago, peach and mango, I added 2 tsp of acid blend as per the recipe, as I have done before, but I'd prefer to make sure I have the acidity in the correct range for optimal results. I do not have a titration kit and cannot source one locally so I will have to order it in, which will take a while. Will it be too late to adjust the acidity after fermentation has completed?

 

[Yooper]

I started two batches of fruit wine two days ago, peach and mango, I added 2 tsp of acid blend as per the recipe, as I have done before, but I'd prefer to make sure I have the acidity in the correct range for optimal results. I do not have a titration kit and cannot source one locally so I will have to order it in, which will take a while. Will it be too late to adjust the acidity after fermentation has completed?

If the pH is too low, the yeast will have trouble with fermentation. But if the fermentation proceeds normally, you can always adjust the flavor after fermentation. You can use calcium carbonate, potassium bicarbonate, or cold stabilization to precipitate excess acids, or add some malic or citric acid if you need more acidity.

I would have not added the acid blend, until after tasting the wine, if unsure how acidic the must is. Your mangoes may have been more acidic than the recipe writer's. Acid blend is really just "to taste", for flavor.

 

[bernardsmith]

Hi Shovelhead89 - and welcome. Very much agree with Yooper. When pH is very low (the must is very acidic) this causes problems for the yeast and the fermentation can stall, so adding acidity to a must before the yeast have done their job is at best risky. Adjusting the acidity after the fermentation has finished is a very different story which has very little to do with anything other than whether there is enough zing and snap to the wine. But here you are not looking for the pH (the strength of the acids) but the TA - the amount of the acids in the wine. In my opinion, if you are a commercial wine maker and you need - for marketing purposes to ensure that each batch of wine X tastes like the previous batch then you may want to ensure that the TA is the same, but if you are simply making wine for your own pleasure then your taste buds are every bit (if not more) effective in determining whether your wine needs to be more acidic or less. Wine that is not acidic enough tastes blah... and flat. Wine with enough acidity has zing!

 

[gregbathurst]

It depends on your purpose. fermentation is safer in the region of 3.2-3.4 pH because it favours sacchromyces yeast, so for safety it is better to adjust pH before fermentation. for flavour it is better to adjust after fermentation because acidity changes during fermentation. Or you can do both.

 

[Shovelhead89]

I think I get it now. Really appreciate the responses, thank you.

 

[BlueberryHill]

What is you have a wine that is too acidic? Have 5gals of a 100% Concord grape wine from last years harvest. It's completely fermented and has been conditioning for almost a year in a carboy. I just tested the ph and it is 2.0! I see that 3.2 is a good place to be. What would you do in this case? Any advice would be GREATLY appreciated!!

 

[jgmillr1]

What is you have a wine that is too acidic? Have 5gals of a 100% Concord grape wine from last years harvest. It's completely fermented and has been conditioning for almost a year in a carboy. I just tested the ph and it is 2.0! I see that 3.2 is a good place to be. What would you do in this case? Any advice would be GREATLY appreciated!!

I'd check your if pH measurement is correct. Lemon juice has a pH of 2 so I am doubtful of the measurement unless you added a ton of acid to the must. If you are using a meter, re-calibrate it with fresh pH standards. If you are using pH strips, try a new box. You should also measure the TA.

You can de-acidify the wine with potassium bicarbonate and cold stabilize it to drop the acid. Concord always quickly drops a ton of tartrates for me when chilled. I seem to recall that I usually end up with the TA between 8.5 and 10. Be careful to keep the pH from being too high (over 3.7) and being at risk for oxidation/spoilage.