Topic: Acid

22 result(s).

Post-Fermentation Acid Adjustments

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I would only adjust with tartaric acid, and not an “acid blend” that contains either malic or citric acids. Both of the latter can be fermented by organisms in the bottle. On

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Using Tartaric Acid

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I absolutely recommend that you bring your TA up and your pH down after MLF is complete. This is best accomplished by tartaric acid, because wine bacteria will not consume tartaric acid;

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Adjusting Aged Wine

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You can absolutely adjust acidity in a wine when it is one year old. Though I often say that it’s best to do major adjustments early on in a wine’s life (since

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Tartrate Crystals

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I always think that trying to precipitate out some of the worst crystals that could form is a good idea, especially for any wine that may be sold commercially or entered into

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Sugar and Acid Wine Adjustments

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Perfectly ripe. That is how most winemakers — amateur and professional — want the grape crop to come in for every vintage. “Perfectly ripe” involves a whole host of factors. For home

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Post-Fermentation Wine Tweaks

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Sometimes, a wine you believed would be balanced during fermentation comes up a little short after fermentation is complete. Learn what you can do to restore it to an order of balance with these post-fermentation adjustments.

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Reducing Acidity of Wine

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That’s great that you are already planning ahead for this upcoming harvest. Indeed, a TA of 10.0 g/L is very high and I would certainly plan on de-acidifying for style as well

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Making Acidity Adjustments Post-Fermentation

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You certainly can adjust acidity after fermentation is complete, but many winemakers feel that the acid is better-integrated, as well as less-detectable, the earlier it is added. That being said, by all

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Mastering Wine Acid Balance

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For the most part, winemaking is relatively simple, unless you run into some serious problem. But occasionally it does throw a curve ball at you with, for example, an acid level that’s

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Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

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Acid for sanitizing In The Winemaker’s Answer Book (on page 54), you say to add 12 grams of citric or tartaric acid to your sanitizing solution. Is it OK to use an

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Volatile Acidity, Refractometers: Wine Wizard

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Oak chips, mesh bag? I am using Flextanks and oak chips for my wine and am really liking the results. However, I put the oak chips in loose and they clog up

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Organic acid reduction, reusing corks: Wine Wizard

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Raising pH the natural way I am seeking an organic means to raise pH. Any suggestions? Jim Romano Carrollton, Texas The most “organic,” natural way to raise the pH of your wine

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Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard

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Barrel tests Can you tell me what I really need to handle one to one and a half barrels of juice annually? The TA and pH kits that I have seen are

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How can I fix a wine with high pH and low TA?

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High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH

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High pH, low TA, bottles: Wine Wizard

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High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH

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Harvest Planning

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For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions

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What could cause the acid levels in my wine to rise as it ages?

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Dear Wine Wizard, I have been making wine from fresh grapes such as Chambourcin, Champanell, Mustang, Muscat Blanc and Blanc du Bois. My situation is that the total acidity (TA) rises during

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Can I add grape juice in place of acid blend to my wine?

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Dear Wine Wizard: I am considering making a five-to-six gallon batch of peach or apricot wine. A friend said I can add a can of white grape-juice concentrate (100% fruit) in place

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Can I have some advice on malo-lactic fermentation and its impact on acidity?

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Dear Wine Wizard, I raised the TA of the must from 0.5 to 0.6 at the beginning of fermentation for my red wine. Should I still add malolatic bacteria to start MLF

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My wine tastes tart and I think there is too much acid. Any suggestions to correct this problem?

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Dear Wine Wizard, In September of last year, I finished making my second run of Cabernet Sauvignon. The color and body are excellent. However, it tastes rather tart. The acid reading is


Your Home Wine Lab

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Sooner or later, most serious winemakers conclude that it isn’t good enough to simply follow a recipe blindly. That’s a bit too much like painting-by-numbers. The expression of one’s own skill and

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Taking the Fear Out of Must Analysis

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I have something to confess. The most perfect, most exquisite wine passed through my racking cane this fall. I’m not bragging or anything; that’s just the way it is. Now, I should

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22 result(s) found.