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cherry wine

I'm in the process of making a gallon of cherry wine (from sweet black cherries) and in checking the acidity I found that it was .30. In everything I've read it should be almost twice that.The recipe from Terry Garey's "The Joy of Home Winemaking" calls for 2 tsps of acid blend which was added before testing. I've also added all the other ingredients the recipe called for with the exception of the yeast.After adding an additional 4 tsps of acid blend in 2 tsps increments my reading has barely changed from the initial .30. According to the test kit 2 tsps should have raised it that much. What an I doing wrong? I purchased the test kit last weekend because I thought the one I had was the problem. Obviously it wasn't . My acid blend seems ok because after testing I can add some to the darkened solution and it will lighten. Should I add more acid blend at this point? I've yet to see a recipe call for more than 6 tsps of acid blend. Any comments or suggestions would be greatly appreciated !

Reply to
Ronald Gagnier
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Ronald - Jack Keller's site says that acid blend weighs 5.1 grams/teaspoon. You added two tsp before testing and got a TA of 0.3. The two teaspoons of acid blend should give you 0.3%TA in 1 gallon of juice without any contribution from natural acid in the juice. Then you added four more teaspoons of acid blend. This should have raised the TA to 0.8%. I believe your problem is your acid test kit or your technique. Practice some more with the kit and see if you can get close to the 0.8% TA that I believe you have in the juice. Before adding any more acid blend I would taste the juice...if nice and tart I would add the yeast and ferment.

Bill Frazier Olathe, Kansas

Reply to
William Frazier

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