On Jan 22, 3:17*am, wrote:
> So you added acid? LOL. What acid did you add?
>
> On Jan 21, 9:23*pm, jim c > wrote:
>
> > 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

Yes, as per Keller reipes for blackberry wines and elderberry wines I
used a little acid blend. The batch I made previously without
blackberries seemed pretty much spot on to me - I guess the
blackberries were more acidic than Keller's recipe imagined. I
titrated and added acid accordingly (to just under the higher end of
the acid scale for red country wines) noting that the addition was
just slightly over the amount recipes for similar wines suggested.
Perhaps the blackberries hadn't released all their acidic goodness by
that point.

Jim