apple wine acidity?

[gird123]

11/06/10
6 Gallon apple juice langers
Sugar to Sg 1086
4 tsp yeast nut
72b-1122

12/18/10 ¼ cup oak Sg .997
12/29/10 very nice taste. Slightly acidic/tart did not check acid.
02/09/11 sg is .993 started bubbling again about two weeks ago. Taste much more sweet and no acidity. Checked acidity twice tonight .43

Does MLF lower the acidity and what should the acidity be on an apple wine?

 

[Julie]

I do not believe your apple wine has gone through a mlf, you might be seeing air bubbles coming out. If you did not degass the wine could have a bite to it but that doesn't mean it is acidic. You should always shoot for acid levels of .55% - .70% in fruit wines.

Did you inoculate it with mlf bacteria?

 

[ffemt128]

I would say you are seeing co2 being released at this point. I doubt there is any fermentation going on. For my apple wines I generally shoot for right around .60-.65.

I never coinsidered adding oak to an apple wine. May have to try that out this fall.

 

[winemaker_3352]

I don't think it was MLF either - you used the 71b 1122 yeast which aids in metabolizing the Malic Acid.

You are probably seeing CO2 bubbles being released. Have you degassed it yet?

 

[gird123]

I did not inoculate it with mlf bacteria.

For two or three days it was bubbling out of the air lock ever 10 seconds. seemed like a lot for trapped co2. I will raise the temp to 75 degrees, degas, add acid to somewhere around .60.

Also, I was going to add kmet when it started bubbling and it through me off. Should I add it now?