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?
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
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.