In article
>,
jim c > wrote:
> 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/...rrestin...http
> > ://www.democracynow.org/2010/1/19/headlines
>
> Cheers, but why not measure the pH by meter and mouth and reduce
> excess with calcium carbonate?
>
> Jim
You're right, of course. It doesn't matter what the pH is, IF the wine
pleases you. I've never adjusted a wine with calcium carbonate, so I
don't know how satisfying, or not, the results may be.
Try .1g, .2g, .3g of CaCO3 in three different 4 oz. glasses of wine.
When you get close, step up or down by .05g. It shouldn't take more than
6 glasses. It is hard to keep track of more than 6 wines ;O)
If you want to try the secondary fermentation approach, there is no
problem with generating acetic from citric, only in primary fermentation.
Bonne chance.
Halb betrunken ist heraus geworfnet geld.
--
"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/...ting_activists
http://www.democracynow.org/2010/1/19/headlines