Topic: Acid

38 result(s).

pH of Non-Grape Wines

It seems like you already have the acidity-adjusting situation well in hand — this is often one of the areas in which non-grape wines meet their downfall. As you already have realized,

Organic acid reduction, reusing corks: Wine Wizard

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

Testing options for pH and TA

I’m not a fan of the pH and TA kits available out there either. pH test strips are pointless as they don’t spit out an actual number and the TA test kits

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

Bravo for you for doing bench trials! If you’ve read my columns over the years you know that doing bench trials, that is, testing a wine treatment on a small scale (“on

High pH, low TA, bottles: Wine Wizard

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

Harvest Planning

The better you plan for grapes to come in, the smoother the big day of harvest and crushing grapes will go. Do you have all of the equipment on hand and cleaned? Is the space cleared? Start planning now.

Why are my TA readings off?

I have to hand it to you for doing such complete analysis on your must. If every winemaker were as conscientious as you are, we’d have fewer stuck fermentations, sluggish malolactic fermentation

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

First, let’s look at your question about the pH of water. We all learned in high school chemistry that water has a pH of 7.0, which is totally neutral, neither acidic nor

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

Wine Wizard replies: If you’re looking for a way to boost acid without adding extra sugar, stick to acid blend. Using grape-juice concentrate as an additional fermenting agent in fruit wines, on

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

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

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

You all seem to have the same problem, so I thought I’d answer you all together. Acid adjustment, or better, achieving the right acid balance, is one of the arts of winemaking.

Your Home Wine Lab

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

Taking the Fear Out of Must Analysis

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

38 result(s) found.