In article
>,
jim c > wrote:

> On Jan 31, 2:34*am, Wildbilly > wrote:
> > 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/...srael_arrestin...
> > > > ://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/...rrestin...http
> > ://www.democracynow.org/2010/1/19/headlines
>
> Thanks for the reply. Yeah that's the plan. My only fear is
> maintaining an objective palette across the tests. I shall look up a
> suitable palette cleaner for in between, any recommendations? Cheese,
> crackers, plain water, milk?
>
> Jim

The old adage is to take apples to buy wine and, take cheese to sell
wine. Apples contrast and, cheese compliments. Taste with apples.
--
"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