On Jan 20, 1:59*am, wrote:
> 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...

Mm thanks for that. I followed the info in Kellers page which I think
(though it is expressed in percent rather than ppt if I remember
rightly - being English I prefer ppt,) offers similar limits. I
adjusted to that higher end. I guess what I am going to have to do is
bite the bullet and attempt to adjust by taste. I just don't trust my
ability to repeatedly taste the same wine at different acidities over
and over again and properly taste the level at which it is right.

I will keep your guide parameters in mind mr doubles and go by taste
also.

Kind regards, Jim