Ph too low

[sdelli]

I would not use sodium bicarb - use potassium bicarb or potassium carbonate.

Good catch! I didnt pickup on him saying he was going to use sodium!


Sent from my iPhone using Wine Making

 

[Lakritskatten]

I would not use sodium bicarb - use potassium bicarb or potassium carbonate.

Thank you for your awnser!

I see, well those things seems hard to come by here in Stockholm. What would be the dissavandge of the sodium bicarb? I could get some wine chalk...

 

[GreginND]

Your wine could end up tasting salty for one. Two - we don't need more sodium in our diets. And 3, the potassium treatment allows the precipitation of potassium bitartrate when you cold stabilize.

 

[Lakritskatten]

Your wine could end up tasting salty for one. Two - we don't need more sodium in our diets. And 3, the potassium treatment allows the precipitation of potassium bitartrate when you cold stabilize.

Thank you all again! I will keep away from the sodium!

Those others seems to be hard to find where i live.
Sorry for spamming but what about Calcium carbonate?

 

[GreginND]

It depends. I am linking several articles below on adjusting acid in wine. I would recommend that you read through these to learn more - especially the sections on carbonates and chemical deacidification. I think it will help you to decide what is best for your situation. I don't think there is necessarily one correct way.

http://www.bcawa.ca/winemaking/acidph.htm

http://wine.wsu.edu/research-extension/2010/10/managing-high-acidity/

http://www.vawa.net/winemaking-articles/acidphadj.html