Re: catawba "management"

acid. It will be made in a semi-sweet style.

Maybe I'm missing something, but adding water will quickly and easily reduce the acid concentration.

Regards, BMc.

Reply to
Bill McCarty
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Joanne,

He's not going to get from a TA of 1.25 to .65 by using K2CO3, without precipitating ALL the tartaric acid. Not with a pH of 2.95 pH! That will affect the flavour far more adversely than adding water would.

Furthermore, if you've ever tasted a (winery diluted) NY Concord and Catawba wine, lack of body is not the problem.

I believe he will have to use a combination of methods (i.e. dilution AND carbonates) to reduce the TA to acceptable levels.

Reply to
Negodki

CACO3, KHCO3, K2CO3 ? Hey Negodki. Can I ask you a question ? Do you make wine as a hobby, for the pleasure of it ? Or are you involved into wine making as a life or death, knock down, drag out business in competition with other professionals ? Are you in the wine business to put food on the table, pay the mortgage and keep the kids in college ? The reason I ask is that I would much rather sacrifice some "body" than even consider putting such chemicals into MY body. But I might change my mind if I were trying to compete in the marketplace. If I have any reservations about the advice I read here at RCW it's based on that question :Are we talking amateur wine making -for the fun of it ? Or are we getting comments from a winemaker with a vested interest in pushing his personal products and his personal view of what is acceptable to a consumer he will never meet ? We've had people here who put the knock on new varieties of grape vines which were carefully developed and tested by experts over a period of years. The reason was apparently that the poster had a barn loaded with an older grape variety that he was hoping to unload on the public. This won't work of course, but it would be great if posters to RCW would tell us where they're coming from and ADMIT it when they have a clear conflict of interest. What is best for them and what is best for the home wine maker are not always the same thing.

Have a nice day. Bill.

Reply to
Bill McCarty

Perhaps I could put your mind at ease a bit.

CaCO3 - calcium carbonate --- AK CHALK -- Common in anti-acids KHCO3 - potassium bicarbonate -- the sodium form is what we call Baking Soda

I'd rather have these in my body than the sulfites many of us add to our wines (inlculding me). :)

Just because it looks "chemically" doesn't mean it's harmful.

Reply to
Greg Cook

Reply to
jmreiter

Great solution, Lum! That should give him a good acidic balance in the correct range. I've seen this method somewhere before (perhaps in your book?), but had forgotten it. Thanks.

Reply to
Negodki

"> "Bill McCarty" wrote "....but it would be great if posters to RCW would tell us where they're coming from and..."

Now Bill, I couldn't agree more. I believe I'm the only poster who routinely gives his whole name and address. Of course we know where some of the frequent posters live...Tom and Lum ~ southern California, Clyde ~ southern Missouri...I could go on, but I think it's interesting to know where winemakers live because some of the questions asked could be better answered by someone in their neighborhood. So, I'll leave it at that.

Bill Frazier Olathe, Kansas

Reply to
William Frazier

Because Bill's been posting here for years, and has a reputation as both a knowledgable winemaker and a nice guy. And if I remember right, has been interacting with Clyde in person for a number of years.

I can't see that he said anything unreasonable, and your response seems a little (or maybe even a lot) out of line. BILL didn't attack you, McCarty did.

Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com
Reply to
David C Breeden

That doesn't negate the point I was making: that the inclusion of personal details does not necessarily establish the legitimacy (or even identity) of the poster --- contrary to the statement by Mr. McCarty, that Mr. Frazier cited and claimed "I couldn't agree with you more".

I don't think anything I said was out of line. Mr. Frazier began his post by citing the most offensive statement from Mr. McCarty's post, and stating emphatically that he agreed with it. Since this followed my earlier response to Mr. McCarty, I felt it necessary to further refute Mr. McCarty's implicit and explicit accusations. I believe I did so in a polite and tactful manner.

If you found this offensive, I apologize.

Reply to
Negodki

I apologize if I misinterpreted your agreement with [part of] Mr. McCarty's statement to mean you agreed his entire post -- which I believe was an unwarranted attack.

I am also here only to participate in an exchange of information about winemaking. I try to keep my posts good natured, EVEN when responding to an attack.

As I mentioned in my earlier post, there are many good reasons for NOT giving one's name and address (especially for women). Nor does the appearance of such such information provide any assurance of it's accuracy.

Kolonel Nikolayav Negodki Foreign Operations Specialist KGB :)

Reply to
Negodki

On rec.gardens.edible we routinely deal with topics that are very much dependant on what part of the country (or even what country) the poster is from. Last names are okay, First names are better. City isn't required, but a general idea of where you are from (I'm from central IL, USA) can help alot.

Same goes for here. grapes have some issues when the summers are 110 F that they don't have when the hottest it ever gets is 70 F growing season is differant too depending on where you live. Not to mention if someone is looking for differant plants, flowers, etc to use.. knowing that a certain flower is not available in the North can help out.

Long story short: you don't need a physical address to know where someone is. Nor do you need a full name. you can still let people know where you are without sacrificing your annonimity...

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

Reply to
Dave Allyn

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