I was recently given 2 Cellar Master 28 day kits they are Green Apple Gewurztraminer Mist. After making them I would like to inject them with CO2 and bottle them as sparkling wine. I am concerned the acid level mite be a bit low considering the sweetness level of the finished product. Does anyone know how much tartaric acid I should add prior to fermentation?
Acid addition question
Mar 21, 2006
2 Replies
Taking a still wine and making it sparkling can be a bit tricky on occasion. The carbonation changes a lot of things -- you might want to try a few test bottles before you do the whole batch. Generally, the wines used to make champagne tend to be a bit lower in body and a bit higher in acidity than would be normal in still wines. I haven't made that kit (either still or sparkling), so I can't guarantee the results, but I'd suggest doing a bottle or two plain (no additions), then adding
1 to 2 g/l (0.1% to 0.2%) acid to a couple of test bottles, and compare them. If the high-acid samples taste a lot better, try another sample with 3 to 4 g/l additional acid. With a little experimentation, you should find a level that works well for this kit and your tastes.Doug
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