Another brain teaser for you
I wonder if in those dusty old french recipe books in a farmhouse somewhere, there is a cheap and cheeful non-precise suggestion for adding acid (tartaric, malic and citric) to wine with local produce?
Now tartaric obviously comes from grapes. But adding more grapes won't help in their normal form
Malic acid is high in very green apples such as crab and granny smith
Citric acid would have to come from lemons (if grown in a greenhouse) or red / black currants or gooseberries.
Any ideas on quantities and techniques?
Maybe no-one ever bothered.
I wonder if in those dusty old french recipe books in a farmhouse somewhere, there is a cheap and cheeful non-precise suggestion for adding acid (tartaric, malic and citric) to wine with local produce?
Now tartaric obviously comes from grapes. But adding more grapes won't help in their normal form
Malic acid is high in very green apples such as crab and granny smith
Citric acid would have to come from lemons (if grown in a greenhouse) or red / black currants or gooseberries.
Any ideas on quantities and techniques?
Maybe no-one ever bothered.