Cherry Wine - Acid Numbers

[ffemt128]

Lets here some ta% and ph numbers for your cherry wines. I just checked mine from fresh juice last year and the ph 3.21 and ta .6329%. I'm thinking thats on the low side....

 

[Turock]

We adjust the PH to 3.4--never bother with TA.

 

[Julie]

.70% to .75% ta

 

[ffemt128]

.70% to .75% ta

That's the range I was thinking I should be in. Wanted other oppinions before I adjusted.

 

[GreginND]

But . . .

How does it taste? I tend to prefer more acid in my wines. I haven't made cherry wine but if I had those numbers I would probably not reduce the acid unless it tasted really out of balance.

 

[ffemt128]

But . . .

How does it taste? I tend to prefer more acid in my wines. I haven't made cherry wine but if I had those numbers I would probably not reduce the acid unless it tasted really out of balance.

I haven't tasted it lately but when I last racked it I sweetend up the little that would not fit in a container and at the time, I felt it could use more acid taste wise. I finally managed to find some time (tough thing to come by with a 7 y/o) to test some wines yesterday. The cherry and apple both seemed low base on readings.

 

[GreginND]

If it tastes like it could use MORE acid, then I definitely would not raise the pH.

I would do a taste trial comparing how it is now to a sample with some acid added and see what you prefer before adding to the entire batch.

 

[Julie]

Greg, I believe Doug's question was in regard to acid and not so much the ph. He was wondering how high to increase the acid.

 

[GreginND]

Yes I see that. I was misled by turock's post about bringing the pH to 3.4.


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[ffemt128]

If it tastes like it could use MORE acid, then I definitely would not raise the pH.

I would do a taste trial comparing how it is now to a sample with some acid added and see what you prefer before adding to the entire batch.

I will definately be adding in small samples. I have a half gallon I'll play with before attacking the entire 5 gallon.

Thanks for the input. It's the first time I've done a cherry wine....

 

[Turock]

In our experience with cherry--especially if it's sour cherry--a PH of 3.4 still retains that tart flavor of the cherry without so much acid bite. But you should set the PH according to your own taste.