I have a batch of fruit wine that I have stablized and added a fining agent to and am preparing to bottle. I have never checked the acid level, basically because I've never gotten around to getting a kit (I did initially add the amount of acid blend stated in the recipe). It does taste slightly "kool-aidy" to me right now, and I'm wondering if can still adjust the acid at this stage. I'm thinking that might make it a bit more crisp. (??) Thanks.
Certainly you can adjust acid at any stage right up to when it is poured in the glass to be drunk. There are those who will tell you that it is better to adjust acid of the juice before it is fermented but I do not think anyone will tell you it is too late to adjust it. With mead, it cannot be adjusted before fermentation. It must be adjusted afterward.
But at this stage, there are definitely two factors to consider. First, it should have a low enough pH that it will keep as long as you want to keep it, and Second, you should adjust to taste. It is a balancing act and no pH meter or acid kit will tell you when the acidity is right for taste.
You can test your idea that it needs more acid for taste by simply adding a tiny amount of acid to a glass of wine. If no effect, add a bit more until it does effect it. If the effect is positive, go with it, otherwise drop it.
Ray
So other than sweetening, how do you adjust acid down in meads and wines ?
First, sweetening does not actually change the acid level, it just balances out the acid. If you want to lower acid there are several options. On a unfermented must, you could use a yeast that will utilize more acid for metabolic activity, lalvin 71b-1122 is known for reducing malic acid, citric acid is heavily utilized by yeast as well. Also you can have the wine undergo MLF to alter the taste (changing harch malic to smoother lactic acid).
After the wine is finished fermenting you only have two options. If there is any acid blend, tartaric acid or grapes (raisins also count as well as tamarinds) you can add potassium carbonate (calcium carbonate as well) to precipitate some of the tartaric acid out as bitartrate salts via cold stabilization. this will not work for other acids. Adding the alkaline carbonates will affect the pH, increasing it, but since the acids (citric, malic, lactic, succinic, acetic as well as many others) will not precitate out, their flavors will still be present. For instance, calcium citrate (the calcium salt of citric acid) is often added to foods to increase tart flavor. It tastes just as or nearly as tart as citric acid.
For wines that are high in citric and malic acid the only feasible option for reducing acidity is blending with a low acidity wine.
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