On May 5, 8:54 am, gene > wrote:
> And if you want to lower the acidity without diluting the fruit
> intensity, one can add calcium carbonate or potassium carbonate or
> Acidex to neutralize some of the acid (up to about 0.4% reduction). This
> chemical method of acid reduction raises the pH, so one has to watch the
> pH. The pH increase is more with potassium carbonate than with calcium
> carbonate. A references credited to Presque Isles for this process that
> include more good information and tips can be found at:http://www.honeyflowfarm.com/newslet...ecvineyard.htm
>
> Gene
>

Does this really work the same way for fruit wines? Lot of fruits have
no tartaric acid, I believe I've read somewhere the chemical acid
reduction methods work predominantly on tartaric acid...?

Thx,

Pp