I have a few wines going from CA grapes and juice, that I (think) have been
measured correctly, and are around .55 TA. I want to get the TA around .63 to
..65 but can't find in any of my books how much tartaric (by dry measure) to add
per gallon that would get my level up to where it should be.

There is some info on my acid test kit about adding 1 tsp (?). of acid blend
per gallon to raise the level by .15%, but I don't want to use Acid blend, I
want to use tartaric only.

Any help would be greatly apprciated!
Thanks,
Paul B

"Bonaquisti" wrote:

I have a few wines going from CA grapes and juice, that I (think) have
been
measured correctly, and are around .55 TA. I want to get the TA around
..63 to
.65 but can't find in any of my books how much tartaric (by dry measure)
to add
per gallon that would get my level up to where it should be.

There is some info on my acid test kit about adding 1 tsp (?). of acid
blend
per gallon to raise the level by .15%, but I don't want to use Acid blend,
I
want to use tartaric only.

MY tartaric acid container says 1 tsp. per gallon for a .12% increase. Jon
Iverson's book says the same thing. But it also depends whether the acid is
powdered or granulated, since a teaspoon will hold more weight of powdered
substance. Best to use a scale and add 3.8 grams of tartaric for each .1%
increase. Everyone seems to agree on that figure.

"I want to get the TA around .63 to .65 but can't find in any of my
books how much tartaric (by dry measure) to add
per gallon that would get my level up to where it should be.

There is some info on my acid test kit about adding 1 tsp (?). of acid
blend
per gallon to raise the level by .15%, but I don't want to use Acid blend,
I
want to use tartaric only."

Paul - Add 3.8 grams tartaric acid per gallon to increase TA by 0.1%.
Bill Frazier
Olathe, Kansas

Paul - Add 3.8 grams tartaric acid per gallon to increase TA by 0.1%.
Bill Frazier
Olathe, Kansas

Thanks folks! I'll give it a shot and re-test.
Best,
PB

(Bonaquisti) wrote in
:

I have a few wines going from CA grapes and juice, that I (think) have
been measured correctly, and are around .55 TA. I want to get the TA
around .63 to .65 but can't find in any of my books how much tartaric
(by dry measure) to add per gallon that would get my level up to where
it should be.

There is some info on my acid test kit about adding 1 tsp (?). of acid
blend per gallon to raise the level by .15%, but I don't want to use
Acid blend, I want to use tartaric only.

Any help would be greatly apprciated!
Thanks,
Paul B

Paul,

I've created a free calculator that can calculate this for you. You can
specify all tartaric or any combination of acids you wish. The program
defaults to g/L so if you are using percentages be sure to change the TA
units option. You can get the calculator from the following page:

http://www.fermsoft.com/acid.html

Robert

I have this program and have just started using it. In the past I've used a
"general" formula that came with my acid test kit, which gave examples of
raising the level a certain amount in a batch. They gave 3 examples, using a
23 litre wine up by 0.5g/l, a 19 litre wine up by 1.0g/l and a 4.5 litre
wine up by 2.5g/l. Their grams-to-add were all rounded to even numbers like
10g and 25g. So when you did the math, the "multiplier" you came up with was
different for each, so when you had to calculate your acid blend to go up a
certain amount in your specific volume of wine, you came up with a "range"
instead of an amount! When I plugged the examples into Robert's program, I
could see their errors, or perhaps their simplifications by rounding to the
nearest 0.5g/l and nearest 5g of blend.

Robert, thanks for your email response. I did plug some figures into the
program, and adjusted the percentages of different acids, and the resulting
g/l were close enough to each other for me.

"Robert Tyrie" wrote in message
9...
(Bonaquisti) wrote in
:

I have a few wines going from CA grapes and juice, that I (think) have
been measured correctly, and are around .55 TA. I want to get the TA
around .63 to .65 but can't find in any of my books how much tartaric
(by dry measure) to add per gallon that would get my level up to where
it should be.

There is some info on my acid test kit about adding 1 tsp (?). of acid
blend per gallon to raise the level by .15%, but I don't want to use
Acid blend, I want to use tartaric only.

Any help would be greatly apprciated!
Thanks,
Paul B

Paul,

I've created a free calculator that can calculate this for you. You can
specify all tartaric or any combination of acids you wish. The program
defaults to g/L so if you are using percentages be sure to change the TA
units option. You can get the calculator from the following page:

http://www.fermsoft.com/acid.html

Robert

I've created a free calculator that can calculate this for you. You can
specify all tartaric or any combination of acids you wish.

Thanks for the help Robert, I'll put the calculator to good use!
Best,
PB

"Bonaquisti" wrote in message
...
I've created a free calculator that can calculate this for you. You can
specify all tartaric or any combination of acids you wish.

Thanks for the help Robert, I'll put the calculator to good use!
Best,
PB

A word of caution may be appropriate when making grape wines. (1) Potassium
bitartrate precipitates out during fermentation and the TA decreases. (2)
Yeast produce succinic acid during fermentation and the TA increases. (3)
MLF converts Malic acid (a two proton acid) into lactic acid (a one proton
acid) and the TA decreases. Often the increase in TA just about equals the
decrease, so the ending TA is about equal to the initial TA. But, this is
not always the case. Differences of 1.5 grams per liter between starting
and ending TA are sometimes seen, so adjusting the TA of grape juice prior
to fermentation is more than just an arithmetic exercise.

lum

Robert Tyrie wrote in message 19...

---snip
I've created a free calculator that can calculate this for you.
http://www.fermsoft.com/acid.html

Sweet job Robert.

SG Brix