I think you are asking the wrong question. Rather than how acid should an
orange wine be, you should be asking if the acidity tastes right to you.
That is how acid it should be. but Joe is right, it is too early to jump to
a conclusion at two months when there is still a yeast flavor. Let it
completely clear and then give it 4 to 6 additional months and then decide
if it is too acid.

I am making an orange wine now. I racked it to secondary after 5 days in
primary and it was already tasting dry and was very acidic. I will worry
about that in another 6 months or so.

Ray

"Michael Thompson" > wrote in message
om...
> Hello All,
>
> I went against the advice of friends and decided to try and tackle
> orange wine. I used a recipe from an old book I found at the library with
a
> few modifications. Below is the recipe and racking schedule.
>
> Orange Wine:
>
> 1. The juice of 25 Valencia oranges. I juiced all twenty five which made a
> little more then a gallon of juice. I triple filtered this and it came out
a
> little less then a gallon, but there was absolutly NO pulp.
>
> 2.The Zest of 5 orange peels. I was sure not to grate any of the white
stuff
> in the peels with this zest.
>
> 3. I mixed the zest in 1 1/2 gallons of water and slowly boiled this.
While
> slowly adding 2 lbs of sugar.
>
> 4. At this point I mixed up a standard yest starter.
>
> 5. I added 2 tsp of fermax yeast nutrient to teh must.
>
> 6. I waited 12 hours and then added the yeast starter to the must.
>
> 7. 5 Days later I added another 2 lbs of sugar and racked into a carboy
with
> an SG of 1.040.
>
> 8. 2 months later I racked with an SG of 0.990
>
> I gave the brew a little taste at this point and noticed it still had a
> yeastie flavor. It was very dry and tasted rather acidy.
>
> My question is, how should the acid content look in an orange wine and
what
> should it be? Further more what rolls does acid play in the fementing
> process and the aging process?
>
> Any help would be great
> Thanks
> Mike T.
>
>
>