"Michael Thompson" > wrote in message
om...
> Ray,
>
> Thanks for the reply.
>
> >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.
>
> Indeed my pallette is of first concern. And at this point is was WAY yo
> acidic.
>
> >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.
>
> Sounds like a plan. However if indeed the wine is still too acidic what
> steps are usually taken to reduce the amount of acid. Is this what tanin
is
> used for?
>
>
>
>
No, tannin adds a different kind of bit. If it remains too acid you can:
1) Dilute with water. (I don't recommend this)
2) Sweeten it. Sugar will mask the acid and, in fact, sweet wines demand
higher acid.
3) Use it for blending with a low acid line.
4) Reduce the acid with a ML fermentation, cool stabilize it (may not work
with orange), or add calcium carbonate.