I did make a kit wine with too little water and then diluted later with no
problem. Actually it did taste watery right after I diluted and I thought
it was destined for the drain, but a few months later it was fine.

Ray

"glad heart" > wrote in message
om...
> Finally had a chance to pull out my chemistry set yesterday. Here are
> the results:
>
> Kits:
>
> -- BK Carmenere Malbec: pH 3.27 TA 7.5
> -- White Zinfandel: pH 2.82 TA 9.5
> -- Cabernet Blush: pH 2.90 TA 10.0
>
> Note: the latter two were inexpensive concentrates made to 19l rather
> than 23l.
>
> Pasteurized Juice:
>
> -- Frascati: pH 3.14 TA 7.75
> -- Soave: pH 3.44 TA 6.4
> -- Gewurtzramininer pH 3.25 TA 6.9
> -- Merlot: pH 3.53 TA 6.5
> -- Gamay: pH 3.54 TA 7.6
>
> Country Wines:
>
> -- Blueberry pH 3.14 TA 8.0
> -- Apricot pH 3.50 TA 8.0
> -- Crabapple/Apple pH 3.23 TA 9.3
> -- Rhubarb pH 3.21 TA 7.5
>
> I tested free S02 on just a few samples. More Titrets on order.
>
> Your comments and suggestions are most welcome. I can clearly see how
> kits made to 19l instead of 23l throw off the balance. Perhaps it's
> not too late to dilute. Is Acidex an option? Blending? Cold Stab?
>
> The taste test surprised me. All of the above are 7-8 months old.
> Nothing tasted very interesting or good. I expected a "young wine
> holding promise" taste by now in most of them. The country wines hold
> the most promise on the taste test - that really surprises me (the CWs
> are all off dry).
>
> Thanks, Jim