On 19/01/2010 9:09 AM, Wildbilly wrote:
> In article
> >,
> jim > wrote:
>
>> On Jan 18, 3:40 am, > wrote:
>>> On Sun, 17 Jan 2010 09:19:10 -0800 (PST), wrote:
>>>> Is it totally degassed?
>>>
>>>> On Jan 16, 11:47 am, > 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.

From what I have read, you should not use sodium bicarbonate as it will
make the wine salty through the addition of sodium - stick to calcium
carbonate.