Get one of those cheap acid test kits. Make a mixture that you think will
work and test the acid. Adjust as needed. The test kits work quite well
for white wines. It takes a bit of practice to do red wines.

Ray

"Pat Kennedy" > wrote in message
. 196...
> I would like to make wine from juice I can buy in the store. I
> understand I would need brands that are 100% grape, orange, apple, etc
> juice. I think I also understand that I would need to add sugar to adjust
> the sg. to about 1.090 for a medium table wine. Is that correct?
>
> Of all the juices I see (frozen or fresh), most contain ascorbic acid or
> vitamin C. I do not wish to use juices containing calcium or other
> additives.
>
> My main concern is is the ascorbic acid "OK" in the juice and/or do I
> need to make adjustments in the amounts of acid blend (if needed) or would
> I have to compensate by using just one or two types of acid such as
> tartaric or citric acid to get the proper balance.
>