On Jan 27, 5:34*pm, Wildbilly > wrote:
> (snip)
> In article
> >,
> *jim c > wrote:
>
>
>
> > > Try it with food. The oils and greases in food may take the edge off
> > > your wine.
>
> > > As I understand it, the wine is already racked and bottled, right?
> > > The only thing I can think of is, if part of your acid blend was malic,
> > > you may be able to induce a secondary fermentation in the wine, and
> > > convert the sharp malic acid to the softer lactic acid. It's easier, if
> > > the wine is on lees though. Or you might try some chalk (CaCO3) trials,
> > > to see if that could be a satisfactory answer.
> > > --
> (snip)
>
> > I think the ratio I mixed the acid blend to was 3:2:1
> > Tartaric:Malic:Citric acid.
>
> > No it isn't bottled yet, I just post-oaked the oldest as I discovered
> > the younger elderberries that I had oaked were far superior to the
> > older unoaked batch. *I have been waiting for a chance to do another
> > TA titration to see 'technically' what the acid situation is and to
> > decide if I am going to attempt to deacidify the wine slightly. *Once
> > that is done I will perform a final pre-bottle rack and bottle it.
> > The wine has already been racked productively 4 times since I first
> > added the yeast and any further racking will have to be topped up with
> > water or bought wine as I have no surplus around.
>
> > It is better with food definitely, I totally agree that an oily food
> > partners well with acidity - I had a wine of similar acidity yesterday
> > and it worked well, though I am trying to craft this wine to be my
> > staple drinking wine, so I think a drop of a little edge would be good
> > across the whole batch. *I shall leave the second wine from this batch
> > a little higher acid as it is lighter, suits the liveliness and will
> > probably be used more often with food than its heavier first press
> > brothers.
>
> > Thanks for all the input both, it is appreciated!
>
> > Jim
>
> Remember that the sourness of wine (crispness, whatever) is directly
> proportional to the pH of the wine. The other components of the wine
> will buffer the total acidity (TA), resulting in wines with the same TA
> tasting flatter or crisper.
>
> The malic could be reduced to lactic acid by leuconostoc oenos *
> (enococcus) bacteria but they require a nitrogen source (lees) and I
> would worry about the citric getting converted to actetic acid.
>
> Bottom line, if you can drink it, live with it.
>
> Bon appétit,
> --
> "Fascism should more properly be called corporatism because it is the
> merger of state and corporate power." - Benito Mussolini.
>
> http://news.yahoo.com/s/ap/20100119/...1/19/headlines

Cheers, but why not measure the pH by meter and mouth and reduce
excess with calcium carbonate?

Jim