Blackberry Rose' Acid Question

[djrockinsteve]

Today I racked a Blackberry Rose' (I took the fruit out of a full blackberry primary @ 1.020, added to sugar water and made a small batch of rose",experiment). Obviously it has a low acid level so I added some acid blend. 1 teaspoon per gallon to raise .15% acid.

My question is when I blended the acid blend in a little wine then added to the bulk it fizzed up after a few seconds. Wondered the reasoning why it did that?

Does the addition of acid lower the content of oxygen in a wine?

 

[Sirs]

blackberry rose' or blackberry and rose??

 

[djrockinsteve]

A Blackberry Rose'. It's a lighter Blackberry wine.

 

[Sirs]

okie dokie

 

[1ChuckGauthier]

As in Dry, Semi Sweet, Sweet, Blush, where does Rose fit in needing help to understand here in Bremerton

Merry Christmas all
Chuck

 

[djrockinsteve]

As in Dry, Semi Sweet, Sweet, Blush, where does Rose fit in needing help to understand here in Bremerton

Merry Christmas all
Chuck

That would be like a blush. A light inbetween white and red.

This is more of an experiment than anything else. Using the fruit to it's full potential

 

[BobF]

If you made a large acid addition, you caused a large pH swing, which could allow desolved gases to be released.

You prolly released some o2, co2, so2 and such by lowering the pH.