I've got a batch of muscadine that has a *really* tart taste. My notes show the initial acid level was 0.7%. It has occurred to me that maybe I should have tried malolactic fermentation on it (never done that before) but the batch has already been stabilized. Is there anything that I could/should do now to lower the acid? It's quite dry (SG 0.992) and will be sweetened back to taste.
Bart
Already been stabilized as in cold stabilization?
Well all you can do is chemically treat it with potassium (or calcium) carbonate. You could also use Calcium hydroxide or potassium bicarbonate.
Then cold stabilize again.
bwesley8 wrote:
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.