acid blend

See below Chris. Darlene

I take it we're talking about Welch's frozen 100% juice concentrate...? If so, then I don't add any acid blend, but I do add 1 6oz can of frozen lemonade which has been strained to the must. It seems to satisfy the acid requirement.

I haven't gotten to that point of checking Ph ranges in wine-- bad enough I worry about the swimming pool's ph. Someone else with more experience can answer this. Sorry

My guess is about 1/2 tsp of acid blend per 1 gallon of must (wait to see what others say). As I'm looking through my recipes however, it would seem to depend on what type of wine you're making. Vegeas and flower wines seem to require more acid blend than say fruit wines. I don't use lemons at all in any wines I make - there's an lemony aftertaste which didn't come out in the one batch I made. The suggestion I received when I asked how to avoid the taste, was to try the juice of 2 oranges - the wine came out much better.

I've read that it's better to add a specific acid though, rather than those blends. I.E. Tartric acid in grape wines, citric in fruits, malic in apples, or whatever.

Yes there are specific Ph levels to shoot for. You can find some good suggestions and info at

It sounds like you are really getting into this stuff. I would strongly recommend that you pick up some good books on wine making and read through them to get some integrated approaches. You will get a lot of good info from this group but you will also get some very diverse answers. On any specific topic you my get advise that works very well for one person because of the way he makes wine. If you do not adhere to his general practice, and his tastes, it may not work for you. Remember that we are all crafting wine to our specific taste. That is why we all think that we can make wine better than commercial wine. It would be good to develop an over all approach and then you will have the understanding to incorporate specific suggestions you get on this group.

This is not negative criticism, it is only a suggestion.

Ray

It depends on the acidity of the juice concentrate itself. Sorry but that's the most accurate answer given the information. If you redilute the concentrate to the instructions you *should* end up with a satisfactory TA.

Yes you can. Based > I've read that it's better to add a specific acid though, rather than

There are those that argue for the use of the same acids as those in the primary ingredient (thus tartaric in grape, citric in raspberries, malic in apples, etc etc), but there are others who argue for complementary acids (e.g. malic in raspberry, citric in apple).

HTH, Ben