Search results

Thanks Lorenzo. If I am understanding all of this correctly, it sounds like the overall answer is that some people don't adjust anything at all in a kit, some add sugar prior to fermentation if the Brix is low, and some may adjust acids or tannins after fermentation to taste.

Wow, thanks. I didn't realize that one can add acids or tannins. I guess it makes sense, obviously it is done with oak often. Interesting. - More things to try. Mark

Thanks Marty and Mike, that makes a lot of sense. I did adjust the brix on an earlier batch I made and it seems to have been at least not a bad decision, because the wine tastes good - though it may be still a little early to tell. I did add some tartaric to the last batch I started last...

I read that when one makes wine from the grapes that the titratable acids, pH, and of course sugar needs to be checked, and possibly modified with additions of acids, sulfites, or sugar, respectively. I have done 4 kits now and checked the parameters of two of them. They are not really what...