In article
>,
jim c > wrote:
> 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
If you powder the calcium carbonate (any carbonate actually) the
reaction should be almost immediate (4[R-COOH] + 2[CaCO3] ->
2[Ca(R-COO)2] + 2[CO2] + 2[H2O]). The Ca(R-COO)2 precipitates and the
CO2 is a gas that is lost to the atmosphere. Do trials of 4 to 5
different concentrations of calcium carbonate and taste side by side.
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