Adding Acid
On Mar 17, 5:33*am, Joe Sallustio > wrote:
> On Mar 16, 8:53 pm, jim c > wrote:
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> > On Mar 17, 12:08 am, Wayne Harris > wrote:
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> > > In my continuing quest to kill this batch of wine, I have messed up
> > > the acid balance.
>
> > > Here is the story:
> > > I have a 5 gallon batch of Cabernet Sauvignon (from concentrate) that
> > > has finished primary.
> > > Prior to inoculating, I measured the reconstituted juice and found
> > > that the titrateable acid was very low, about .3%. *I wanted to raise
> > > the acidity to between .6% and .7%.
> > > In order to do this, I used the following formula:
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> > > 4.1g Tartaric Acid/1 gallon = .1% rise
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> > > So in order to raise 5 gallons of wine to .65% (a .35% rise) I
> > > calculated the following:
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> > > 5(4.1g)/5(1) gallon=.1% rise
> > > 3.5(20.5g/5gal)=3.5(.1%) rise
> > > 71.75g/5gal=.35% rise
>
> > > I added this acid to the juice and re-measured the TA. *It was up to
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