- posted 12 years ago
In my continuing quest to kill this batch of wine, I have messed up the acid balance.
Here is the story: I have a 5 gallon batch of Cabernet Sauvignon (from concentrate) that has finished primary. Prior to inoculating, I measured the reconstituted juice and found that the titrateable acid was very low, about .3%. I wanted to raise the acidity to between .6% and .7%. In order to do this, I used the following formula:
4.1g Tartaric Acid/1 gallon = .1% rise
So in order to raise 5 gallons of wine to .65% (a .35% rise) I calculated the following:
5(4.1g)/5(1) gallon=.1% rise 3.5(20.5g/5gal)=3.5(.1%) rise 71.75g/5gal=.35% rise
I added this acid to the juice and re-measured the TA. It was up to . 4% After a 20 min wait, I re-measured and it was still .4% I added another 20g.
After a 20 min wait, I re-measured and it was still .45% I added another 20g.
After a 20 min wait, I re-measured and it was still .45% I then added 40g.
After a 20 min wait, I re-measured and it was still .7% good
Now, almost 2 months later, I re-measured and the TA is .82 Crap The taste is very tart. Go figure.
So, what is the best way to add acid? Should I have waited longer before adding more? Does it take a while for the acid to fully dissolve?
Where did I go wrong?