On Jan 18, 3:40*am, Jim > wrote:
> On Sun, 17 Jan 2010 09:19:10 -0800 (PST), wrote:
> >Is it totally degassed?
>
> >On Jan 16, 11:47 am, Jim > wrote:
> >> I made plum wine for the first time this year from a plum tree in my
> >> yard it is extremely acidic and not pleasant to drink.
> >> Does anyone have any suggestions on how to remove some of the acid
> >> from this wine.
> >> Thank you in advance.
>
> Yes it is degassed but my problem is not bubbles it is acid.

Previously when I made rhubarb wine I added precipitated chalk
(calcium carbonate) which is available at winemaking stores. I have
heard that in its absence people use potassium carbonate, potassium
bicarbonate or even sodium bicarbonate (though I can't vouch for
them).

I am in a similar position in that I have made several large batches
of elderberry / blackberry wines -aiming for the higher end of the
acid range for a country red and without taking the acidity of the
blackberries into account. The result is that I have tens of gallons
of slightly sour wine. If someone can validate my suggestion and add
good working acidities for plum and elderberry wines, it would be very
useful.

I am guessing I am going to have to try to balance a gallon by tasting
and apply the amount of calcium carbonate I used in ratio to the whole
batch. I am not sure h ow long to wait after adding and mixing though
to ensure that the chalk has done its job in neutralising an amount of
the acid.

Good luck with your plum wine. Jim Mine was rather nice by the time I
reached my last bottle - 3 years in.

Jim