Hi
Can youexplain the acid part for me ?
What is TA ?
Can I use citrus for acid ?
7 grams pr.liter ?
TA stands for "Titratable Acid" or "Total Acid". It is a measure of the total free and bound acids (protons) in the wine. It can be measured using a chemical titration and any home brewing shop will have a TA kit. But it isn't absolutely necessary for you to measure it.
I use tartaric acid. You can use citric with a rhubarb wine but citric acid is less stable to microbes and yeast. If the juice tastes tart enough you may not need to add any.
How long do you let it ferment ?
Until it's done! I ferment in my primary until the SG is down to about 1.000 then rack it into a carboy with an airlock. It will finish up there. My last batch was about two weeks in the primary and another two weeks or so to get completely dry in the carboy. Every one is different so you should just monitor it with your hydrometer.
Can I stop fermentation with refridgeration ?
When you leave some dry, is that without adding sugar after fermentation ?
How do you calculate 1% to 4% sugar ?
It is very difficult to stop an active fermentation. The best way to do this is to ferment your wine dry, let it bulk age and clear until it's ready for bottling. Then add some sugar and stabilizer (potassium sorbate and potassium metabisulfite) to prevent fermentation from starting again. That way you can control the entire process.
Yes, a "dry" wine is one that has no sugar.
1% sugar would be 1 gram in 100 mL or 10 grams in 1 liter. You can calculate your volume and how much sugar to add. If you need to convert it to American weight and volume units after your calculation.
My wine is quite sour, should I just add sugar ?
Sorry about all the questions, I,m a newbie.
Generally if you have a tart (acidic) wine, it can be more balanced if you add sugar. I usually make up 4 samples from 1% to 4% sugar and do the taste test to decide what the optimal level is for that wine. Then I back sweeten the entire batch with that amount.
Again, if you add sugar you need to add potassium sorbate to prevent it from fermenting in the bottle. I assume you know you should be using K-meta (potassium metabisulfite) all along in your winemaking process? That protects from bacteria and helps prevent oxidation.
No problem with the questions. It's how we learn! Keep on asking.