new toys

[jkrug]

My son got me acid testing kit for xmas. I have tested the Pinot Grigo that i have going. The acid level tested at about .45%. I figure i can add 2 tsp of this safely to increase the acid content to .75%. My question is, do you just throw the acid directly in the carboy or mix it then throw it in? Does it really make a difference? Gotta love the holidays!!!!

 

[cmason1957]

I would add half of what you think you need. I measure of what I want to add into a measuring cup, then add some wine to it. Mix well, add to my carboy. Then stir well. Wait a day or two. Taste, then measure again. If I decide it needs more, again I only add half of what I think it needs.

You can always add more, but getting it out sometimes leads to a never ending battle. Don't forget your pH. Also, are you using the color change to find the ta or are you using a pH meter reading of 8.2? Meter reading is always more accurate.

 

[cpfan]

jkrug:

What is the source of your Pinot Grigio and where is it at in the process? If it's a kit, you probably shouldn't mess with the acidity, until maybe towards the end. If it's from grapes or a juice bucket, fine.

Steve

 

[jkrug]

Thanks for the immediate response. I am using the color changing method. I will add about 1/2 cup wine and stir in acid. Sound like a good plan?

 

[jkrug]

This from juice I bought from home winery not a kit.

 

[Pumpkinman]

jkrug, I had a Pinot Grigio from juice bucket that was a bit high in acid, but the bad part, to me it tasted like battery acid, I tried several different attempts at lowering the acidity or just mellowing it out, finally I ended up back sweetening it just a bit, it became the favorite wine for my wife, daughter, mother and any other friend that they had over! the 5 gallons lasted a month...

 

[jkrug]

I have added 1 top acid. Will taste Saturday Maybee to see if I need to add more. My wine has been cleared for awhile hoping to bottle soon.

 

[Pumpkinman]

Jkrug,
How long has it been since fermenting? I would let it age at least 6 months (for whites) before bottling.

 

[jkrug]

Been aging about 5 or 5 1/2 months

 

[JohnT]

jkrug,

I am looking at you math....

starting: .45gpl
goal: .75gpl

Desired change = .75gpl - .45gpl = .3.
1 teaspoons of acid will raise 1 gallon of wine by .15 gpl

In other words, 2 teaspoons of acid will raise 1 gallon of wine to your desired level.

If you have a 5 gallon carboy, you need 10 tsp to get to .75

I agree with cmason. Try adding the acid in stages. assuming that you have 5 gallons,

I would suggest putting in two tablespoons (This is the same volume as 6 teaspoons) now, stir, then retest a day later.

Also, Are you sure that you want to send the level up to .75? This will make for a rather sharp wine. I would instead raise it to .70gpl, taste it, then raise the final .05gpl if need be.

 

[jkrug]

Thanks John t. Thought the directions were for 5 or 6 gallon. Obviously I was wrong. I LOVE This forumn. thanks to everyone s input! I have learned so much since joining this forumn.

 

[JohnT]

I would also recommend that you use tartaric acid when adjusting.
I find that acid blend or citric acid too sharp.