TA way High, HELP!!!!

[Flame145]

I screwed up big and added to much acid to my pumpkin pie wine. I just checked this morning and my ph is 2.73 and my TA is 10.6. Should I just throw it away. It just kicked off primary fermentation this morning. Can I save this. I made a mistake when adding the acid, obviously. I must of had a brain seizure. Any help would be appreciated. Thanks

 

[KSmith3011]

Don't toss it, you can at least try to cold stabilize. With winter coming it can be a simple process. Proceed as planned with your wine and in about three months get it in a 40 degree area for two months. Some people will put it in a large bucket with ice to chill it. After two months rack it carefully, leaving the wine crystals in the lee's. It may not get your acid where you want it but it will be better.

 

[Julie]

has it started fermentation yet? if so as long as it if fermenting let it go you can adjust the acid level later by using potassium bicarbonate and cold stablize.

 

[Wade E]

If its not started fermenting yet then chill it to prevent from starting and use calcium carbonate to drop out some acids or you could let it ferment out, check the acid post fermentation and use both potassium bicarbonate and cold stabilizing to rid your wine of this acidity or at least get it much closer to a decent level which would be driinkable and possibly even awesome depending on which kind of wine you are talking about some white and fruit wines actually taste better with a higher acidity then whats listed in general range of .55 - .70

 

[Flame145]

yes, it just started fementation this morning. Ok I'll ferment through, then add potassium bicarbonate, then cold stablize. I guess i can just place my carboy in my garage fridge. When doing cold stabilization after secondary fermentation. when I place car boy in fridge do I leave the air lock on or go to a solid bung???
Thanks for quick response, a feel little better after my screw up.

 

[Wade E]

So what kind of wine is this as maybe after fermentation depending, the cold stabilization may be enough.

 

[grapeman]

Wade this is pumpkin pie wine. Since it just started, I would use calcium carbonate on it now. If you opt to use potassium carbonate later DO NOT use more than what will drop the acid 3g/L. You risk giving the wine a salty taste. IT DOES HAPPEN and there is no fixing that even with cold stabilizing. I would opt for no more tha 2 g/L myself after my last experience with it.

 

[Flame145]

Wade this is pumpkin pie wine. Since it just started, I would use calcium carbonate on it now. If you opt to use potassium carbonate later DO NOT use more than what will drop the acid 3g/L. You risk giving the wine a salty taste. IT DOES HAPPEN and there is no fixing that even with cold stabilizing. I would opt for no more tha 2 g/L myself after my last experience with it.

I haven't add either as of yet. Potassium bicarbonate or calcium carbonate. I was going to wait till fermentation was done and add, or should I just add the calcium carbonate now during fermentation ???

 

[grapeman]

calcium carbonate usually is done pre or early fermentation while the potassium bicarbonate is used post fermentation.

 

[Savana123]

calcium carbonate usually is done pre or early fermentation while the potassium bicarbonate is used post fermentation.

ohh!! I remember when I made a wine for the first time I forgot to add this before and just due to this reason I have to face the problem. But now, I remember to add it before.