In article
>,
jim c > wrote:
> On Feb 2, 1:48*am, Wildbilly > wrote:
> > 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/...rrestin...http
> > ://www.democracynow.org/2010/1/19/headlines
>
> No I agree - if they did I'd have to roll my eyes. I like my wines
> dry, fairly tannic and hearty usually. Having guide figures is useful
> before taking the plunge. I am really hoping that after tasting again
> and pH testing I decide I can live with the levels - messing it around
> might be more of a nuisance and let down than having it slightly sour,
> but I will step into the dark shortly and see what I can see. At
> least the guide figures I have now can acts as a candle and are
> corroborated elsewhere online.
>
> Jim
Sorry to be repetitious, but remember, sourness is a function of pH, and
not directly correlated to total acidity.
--
"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