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acid solutions

Hi......a couple of questions if I may.....assuming one makes wine and the acid is unreasonably high can I.....(1) add "precipated chalk" now that its in the secondary? I really wanted to avoid using it at all hoping to use other methods but thought I'd ask......(2)what kind of drop in acid can i expect by using cold stabilization? (3)last spring after my cold stab. my wine went into spontaneous malolactic ferm., is this something i can depend on happening again or should I induce this?....can I do this now in the secondary?...and what kind of acid drop can i reasonably expect from this as well?...assuming that cold stab. and malo. ferm. are my only options , will a high acid wine (1.3 perhaps) ever drop near .7 ?......thanks Andy Jones... ( snipped-for-privacy@yahoo.com)

Reply to
Andy j.
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BTW, use potassium carbonate or bicarbonate - not the calcium version.

Tom S

Reply to
Tom S

If you don't want the foaming to occur, chill the wine to cold stabilization temperature before adding carbonate or bicarbonate. No foaming, but the drop in TA will take longer.

John

Reply to
John DeFiore

This man speaks the truth... definitely, add it slowly! He taught me this lesson the hard way! :-)

-Paul

Reply to
Paul S. Remington

"Negodki" wrote: "... Normally, malic acid is about

25% of the acid in grapes (50% is tartaric, and 25% is citric)..."

Lum" wrote: "Grapes contain from 0.2 - 0.7 percent citric acid (see Margalit, "Concepts in Wine Chemistry," page 17). Practically all of the acid is composed of tartaric and malic. Equal early in the season, most grape varieties contain more malic than tartaric acid. But, malic acid is respired by the vine during hot weather, so grapes grown in hot climates contain more tartaric than malic when they are ripe."

Negodki now writes: "That sounds reasonable, and I stand corrected. I obtained the 50-25-25 figure from Grape&Granary's catalog, in which they state that those proportions (used in their acid blend) were the same proportions in which these acids occurred naturally in grapes. I assumed the statement to be accurate, even though the citric did seem quite high."

Reply to
Negodki

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