A guide? I would say try to get the PH between 3.2 and 3.4 for a
fruit wine with sugar added.


On Jan 19, 10:05*am, jim c > wrote:
> I know that you can't ever definitively state the characteristics of
> wines as there are so many factors and subjective noses and palettes
> on the subject. *Saying all this, does anyone know of a resource which
> attempts to list norms, usual values or recommendations of acid levels
> for each country wine or classic grape wine?
>
> I'm just interested in general. *My specific concern is (as per my
> reply to Jim's post above) for my Elderberry / Blackberry wines which
> are all too acidic, a guide value would be very helpful as I attempt
> to remedy the problem over 8 x 5 gallon batches...
>
> Any help gratefully received as ever...