Acid Issues in a Cherry

[Steve]

So I started a Cherry Wine last night. This morning when I checked the acid level it was extremely low. So I continued adding acid blend until I got it to 0.50% then, I ran out of acid blend so I couldn't get it up to around 0.60%. The 3 gallon batch now has a total of 11 tsp of acid blend. This seems like way to much to me, but this only my third scratch and first 3 gallon. The pH is also a little higher than I wanted (3.8-4) but, this is probably due to the low acid level.


Any ideas?Edited by: Steve

 

[masta]

I would let it ferment as is for now and you can always add more acid blend later if you need to adjust according to taste.


Relax and let it do it's thing and order a bigger bag of acid blend!

 

[Steve]

Lesson Learned: buy products in bulk that are used withall reciepes...


Thanks for the help.

 

[bilbo-in-maine]

Steve - It might be a good idea to have tartaric acid on hand for the sort of
correcting you needed to do. If you need to jack up the TA beyond 7%, say,
in order to get the pH value down to a recommended level, you can then
remove excess tartaric acid by cold stabilizing the wine. You've probably
seen the thread discussing this. Jojo is currently doing this with his lemon
wine I think. Tartaric acid will precipitate out whereas malic and citric won't
when chilled.

Bill

p.s. George sells tartaric in 2 oz. bottles I believe