On Jan 20, 2:01*pm, wrote:
> Jim,
>
> Remember what TA and PH represent. TA(total accidity) is exactly what
> it means but it depends on the strength of the acids representing the
> the total amount. *You could have a lower TA and still have an acidic
> tasting wine if the acids in the wine are strong. OTOH, if your the PH
> measures the total strength of all the acids. I like PH because the
> total amount of acid (TA) ,to me is irrelevant if it still tastes bad
> (acidic). I use PH (strength of all the acids combined) as a guide and
> make finer adjustments thru taste. Most of the time if the PH is close
> the taste adjustments with fruit wine can be made with sugar.
>
> On Jan 20, 6:43*am, jim c > wrote:
>
> > 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

I'm not sure how close it is. It is noticeably too sour. Adjusting
with sugar may be another call my inexperienced mouth might flop at!
It's a minefield. I wish I'd gone more conservative on the acid front
now, but the additions I made weren't far different to many recipes I
have seen.

Thanks for the advice again!

Jim