Can soda ash be added to wine to reduce acidity and not affect flavor
too much? Is this a stupid newbie question?

mdginzo,
Sure you can, and I've used it when it was what I had on hand. I'd
prefer potassium carbonate over sodium carbonate , tho, as the potassium
tartrate precipitates out easier than sodium tartrate. Too large a dose
of soda ash might leave a detectable "salty" taste, so I'd recommend
bench testing before treating your whole batch.

Don't forget to degas after treatment, as it will produce CO2, some of
which will probably go into solution in the wine.

Good luck.

--
Mike MTM, Cokesbury, NJ, USA

Posted Via Usenet.com Premium Usenet Newsgroup Services
----------------------------------------------------------
** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
----------------------------------------------------------
http://www.usenet.com