'Standard' Acidity (etc) For Elderberry Blackberry / Any CountryWines
On Jan 24, 7:03*am, Wildbilly > wrote:
> In article
> >,
> *jim c > wrote:
>
>
>
> > 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.
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