Reducing TA in Must

[smokegrub]

What should I use to reduce the total acid in the must? Calcium carbonate?

 

[Wade E]

Yes Smoke, I have not used it yet as I have never needed to so as I have no experience with this stuff.

 

[geocorn]

Water is the first option, but you do not want to dilute it too much. Potassium bicarbonate is better than calcium carbonate (which is basically, chalk) as it can leave a chalky taste. Be sure to read the directions and never add more than the maximum amount.
What fruit are you using?

 

[grapeman]

I would have to agree with George. A little water will bring down the TA to an acceptable level a lot of times. Just be sure not to add too much as it will dilute the flavors and body of the must. As fermentation proceeds, then you may decide if further action is required. If there is a fair amount of Malic acid, causing the high TA, consider a malolactic fermentation to reduce the TA. If you fing further reduction is needed, consider blending with a lighter less acidic wine. Finally if you need further reduction, then consider Potassium bicarbonate or calcium carbonate.


Good luck

 

[smokegrub]

The question did not pertain to any particular must. I am on a steep learning curve and trying to become a decent home winemaker. Thus far, I have paid no attention to TA, pH and, to a certain extent, SG. I now use SG extensively and am now aware of its usefulness. These and other parameters will become more and more useful as I branch out into experimentation. Thatns for graciously sharing your knowledge.

 

[masta]

I have had only one experience with high TA and low pH with a cranberry apple wine. I tried to lower it with calcium carbonate but it would have taken way too much and opted to just increase the size of the batch from6 gals to 10 gals with more apple juice.This brought the TA and pH into range and it worked out well.