|
Posted to rec.crafts.winemaking
|
|
|
'Standard' Acidity (etc) For Elderberry Blackberry / Any CountryWines
On Feb 2, 5:26*pm, Wildbilly > wrote:
> 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/...srael_arrestin....
> > > ://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/...1/19/headlines
Sure, cheers.
|