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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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03-06-2006, 01:11 PM
posted to rec.crafts.winemaking
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Tart Muscadine
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 
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03-06-2006, 07:56 PM
posted to rec.crafts.winemaking
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Tart Muscadine
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: 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
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