reducing acid

[GeneDaniels1963]

I have a low ABV blackberry wine going. It is almost done. But when I tasted it, it is too sour, lots of acid. So I am thinking I might do this.

Make up a simple syrup that matches the OG, and add 1 pint per gal. The added water/sugar should reduce the acid, right? What do you think?

 

[RPh_Guy]

Yes, sweetness reduces the perception of acidity.
I'd suggest a bench trial before sweetening the entire batch.
Obviously it needs stabilized (sorbate + sulfite).

Other options:
- Potassium carbonate + cold crash (causes the acid to precipitate).
- MLF (bacteria may metabolize some of the acid, not compatible if you already added sulfite after fermentation or used a high sulfite-producing yeast).

Cheers

 

[jgmillr1]

Obviously it needs stabilized (sorbate + sulfite)

Ditto, an absolute necessity. Yes, add potassium (bi)carbonate if desired. Sugar is a great way to balance the wine's acidity as mentioned.

Other options:
- Potassium carbonate + cold crash (causes the acid to precipitate).
- MLF (bacteria

No, no, no! Cold stabilization will not work bc there is no tartaric acid in blackberries to precipitate out. And MLF should never be done in fruit wines bc (1) there is a lot of malic acid and that will jack the pH up, (2) the citric acid can be converted to vinegar, and (3) MLF depresses fruit characteristics which is the point of fruit wine.

 

[RPh_Guy]

Cold stabilization will not work bc there is no tartaric acid in blackberries to precipitate out.

Isn't cold crashing beneficial when using potassium carbonate?
It helps it to complex and precipitate the organic acids?

MLF depresses fruit characteristics which is the point of fruit wine.

You're right. Good point.

 

[jgmillr1]

Isn't cold crashing beneficial when using potassium carbonate?
It helps it to complex and precipitate the organic acids?

Cold crashing does help settle suspended yeast so I find it useful in clarifying wine following fermentation. However, it will only precipitate the super-saturated salts that have a relatively strong solubility relationship with temperature, such as potassium bitartrate.

So when making grape-based wine where the primary organic acid is tartaric, then cold stabilization will precipitate crystals and lower the TA a bit (I usually see about 0.5g/L reduction). But if you add calcium carbonate to wine for acid reduction, then cold stabilization will not help drop the calcium-tartrate salts and time is your only friend.

I always front-load nearly all my potassium additions (sorbate, sulfites, bicarbonate) and do any blending before I cold-stabilize grape wines. Any additions later or changes in pH will potentially make the wine need to be cold-stabilized again. No need to cold-stabilize fruit wines not containing tartaric acid.