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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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25-02-2006, 07:18 PM
posted to rec.crafts.winemaking
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acid adjustment
I very slightly increasing my red blend with probably tartaric. I read not
to use tartaric after fermentation as it will settle out. I also read that tartaric is the only acid recommended for reds! I did add tartaric before fermentation (California grapes) like I ususally do. Any experiences to share? Lou. 
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26-02-2006, 09:52 AM
posted to rec.crafts.winemaking
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acid adjustment
You can add acid after fermentation. Yes, some will settle out if the
wine gets cold, but not all. Add acid only if really necessary as the flavor of your wine might become tart. The taste of acid you add is not the same as the natural acid in the grapes. andy
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26-02-2006, 04:07 PM
posted to rec.crafts.winemaking
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acid adjustment
Add a little at a time and do bench trials. Tartaric is the only one
you should use and yes, some will settle out. I had a sangiovesse that was really low on acid after fermentation and I had to adjust it. Lou wrote: I very slightly increasing my red blend with probably tartaric. I read not to use tartaric after fermentation as it will settle out. I also read that tartaric is the only acid recommended for reds! I did add tartaric before fermentation (California grapes) like I ususally do. Any experiences to share? Lou.
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