Need help with Pumpkin wine.

[JLegel]

I just started 3 gallons of pumpkin wine from Keller's Home Winemaking, but I must have done something wrong. Just pitched yeast took sample to test. SG is 1.066 rather than 1.80. pH is 5.0, which seems dangerously high. I used 17.5# of pumpkin and after adding almost 3 gallons of water the total volume is over 5 gallons. How do I calculate additional acid additions to bring pH to safe range? Do I go by complete volume (5 gal) or just the water I added (3 gal).

I saw a formula that said 0.13 ounces Tartaric acid per gallon will lower pH by 0.1. Even calculating for 3 gallons, that is 5.85 ounces of acid to lower it 1.5 pH. Thats a lot of acid... More than I even have.

Did I add to much water to start and dilute everything to much? What do I do now?

Appreciate any advice!

 

[JLegel]

BTW Recipe called for adding 3 tsp tartaric acid to start.

 

[madscientist451]

Here’s a pumpkin wine recipe that calls for 3 tsp Acid blend per gallon, perhaps check other recipes and see what they recommend?
https://commonsensehome.com/how-to-make-pumpkin-wine/
Here’s another that says 2 tsp Acid blend per gallon:
https://winemakermag.com/article/pumpkin-wine

 

[JLegel]

I'd be surprised if a published Keller recipe was so far off, so I assume it is user error... I guess I am looking for advice on adjusting pH now.

 

[madscientist451]

PH and T/A readings are important for wine making, but more important is how it tastes. I've gone off the rails a few times chasing numbers and adding this and that. My 2 cents: Let the fermentation happen, then get the solids separated from the wine. Let it settle for a while, rack it off, then do some bench trials adding only one thing at a time to a small amount before you try to adjust the whole batch.