In article
>,
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...
>
> By the way, I presume that pH of around 3.3 is workable for a red
> fruit wine with no sugar added too?
>
> Cheers, Jim

3.4 to 3.7 is my comfort zone for a dry wine table wines but taste your
way to your results. For sippin' wines, you may want the pH a little
higher (maybe to 4.0). After 4.0, wines lack fruit, and taste flat (to
my taste). Wines are like steaks. Nobody can tell you how you like it.
--
"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