Adding Acid

Hi Wayne, I am no expert, but I am pretty sure that the initial addition of acid (72g) was correct to raise the acidity to 0.7% After adding it I would have stirred very well without splashing and been happy with that. If I was to wanted to double check, I would have waited 12 hours or so after stirring and then given it another lesser stir before measuring. In my experience the apparent acid after a decent stirring is always lesser immediately than it is after a few hours or even a day.

I guess it was a mistake to fear that the acid 'hadnt worked' and add more, especially so soon.

For future reference (just as an idea) the webpage at

is an excellent tool for quickly calculating/double checking additions of acid and sugar (as well as other useful tools). I don't carry the maths in my head (I should remember the square at least) and use this tool often to work out my wine details.

I also suspect - though I court corroboration for this or denial - that it is a good idea to aim for a middling acid level (for the given type of wine) the first time you make it. Maybe adjust up and down from there after tasting the finished wine. Maybe just using the information for the next batch. That is my approach now in making country wines. Until recently I aimed for almost the maximum acids for my wines as well as the maximum suggested tannin levels. I am starting to see that not every wine suits the acid levels I've used. Though I have yet to regret my tannic addition...

I don't know if the wine heads here have any better suggestions, but all I can think is that ideally you would buy a 6 gallon secondary and add another gallon of juice to the must (adjusting sugar levels if required). Then gently adjusting the acid if required to a more forgiving level. Some say its not a good idea to add acid during fermentation, I haven't tried it myself, but I doubt it can do much harm if it is done gently...

You could if necessary try chemical acid reduction. I did this for a rhubarb wine and it worked very well. It does require that you add winemakers chalk (calcium carbonate?) to reduce the acid by a given amount.

Anyway, I digress, I guess you asked about where you went wrong rather than potential fixes, but I've had some of my plum wine and I figure it can't hurt...

Good luck, Jim

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an

Wow. First off, kit wines are pre-balanced so the need to make a drastic change like that is questionable. Use your taste buds as a tie breaker, always. They are the best instrument you own.

Next, never add that much acid. I think you acid test kit is bad, the NAOH may be off. You are literally measuring tartaric acid per given quantity, it sounds like you added way too much.

That said, get the wine as cold as possible 28F is ideal. That will pull excess tartaric out

Please don't take this wrong, I'm not being critical. All I'm saying is the real art in winemaking is knowing when to say no, you seem to have gotten too into getting the numbers right to stop and do a reality check on them.

Don't give up, chill it.

Joe

Ok, chilling is your best option but you already added the ML culture. It won't do anything at very cold temperatures, MLF is better at room temperature. It's common to see tiny little fast rising bubbles with MLF. Is the sulfite level low? it needs to be under 30 or maybe even 20 PPM free to work; that and your pH is probably too low for MLF if it's 3.0 or less you may have issues with MLF.

I would suggest you try chilling if any of the preceeding exist.

Joe