I just mixed all the ingrediants to make a batch of wine using Sun Country
Concentrates. While mixing ingrediants I did an acid test and realized I
did not have acid blend. We do not have a local supplier here and I would
have to order some. Does anyone know of anything that can be substituted?
Also I have not added the yeast yet. Would the must keep in a fermenter if
I just placed it into a refrigerator until I can order in some Acid Blend?

Thanks,
Shane

Use lemon juice.
However be carefull as it will also impart some flavor.

If you want to know what quantities I had an issue on my
web-log concerning lemon-juice and did some sample calculations on it.
maybe that helps:

http://wijnmaker.blogspot.com/2008/0...mon-juice.html

Luc

Paul E. Lehmann wrote:

> Shane wrote:
>
>> I just mixed all the ingrediants to make a batch of wine using Sun
>> Country
>> Concentrates. While mixing ingrediants I did an acid test and realized I
>> did not have acid blend. We do not have a local supplier here and I
>> would
>> have to order some. Does anyone know of anything that can be
>> substituted?
>> Also I have not added the yeast yet. Would the must keep in a fermenter
>> if I just placed it into a refrigerator until I can order in some Acid
>> Blend?
>>
>> Thanks,
>> Shane
>
> A lot of "Country Wine" recipes call for the addition of lemon juice. You
> could try that or order some acid blend from piwine.com They deliver real
> fast and you probably would get it in a couple days.

--
http://www.wijnmaker.blogspot.com/

Shane wrote:

> I just mixed all the ingrediants to make a batch of wine using Sun Country
> Concentrates. While mixing ingrediants I did an acid test and realized I
> did not have acid blend. We do not have a local supplier here and I would
> have to order some. Does anyone know of anything that can be substituted?
> Also I have not added the yeast yet. Would the must keep in a fermenter
> if I just placed it into a refrigerator until I can order in some Acid
> Blend?
>
> Thanks,
> Shane

A lot of "Country Wine" recipes call for the addition of lemon juice. You
could try that or order some acid blend from piwine.com They deliver real
fast and you probably would get it in a couple days.

I have some acid blend on order, my question now becomes do I wait to pitch
the yeast, or do that now and add the acid when it come in? If I don't
pitch the yeast, do I place the wort into the refrig, or do I leave it set
at room temp?

Thanks,
Shane
"Paul E. Lehmann" > wrote in message
...
> Shane wrote:
>
>> I just mixed all the ingrediants to make a batch of wine using Sun
>> Country
>> Concentrates. While mixing ingrediants I did an acid test and realized I
>> did not have acid blend. We do not have a local supplier here and I
>> would
>> have to order some. Does anyone know of anything that can be
>> substituted?
>> Also I have not added the yeast yet. Would the must keep in a fermenter
>> if I just placed it into a refrigerator until I can order in some Acid
>> Blend?
>>
>> Thanks,
>> Shane
>
> A lot of "Country Wine" recipes call for the addition of lemon juice. You
> could try that or order some acid blend from piwine.com They deliver real
> fast and you probably would get it in a couple days.

Shane wrote:

> I have some acid blend on order, my question now becomes do I wait to
> pitch
> the yeast, or do that now and add the acid when it come in? If I don't
> pitch the yeast, do I place the wort into the refrig, or do I leave it set
> at room temp?

I doubt in matters much. Personally, I think I would pitch the yeast now to
avoid unwanted yeast from taking over your ferment.

>
> Thanks,
> Shane
> "Paul E. Lehmann" > wrote in message
> ...
>> Shane wrote:
>>
>>> I just mixed all the ingrediants to make a batch of wine using Sun
>>> Country
>>> Concentrates. While mixing ingrediants I did an acid test and realized
>>> I
>>> did not have acid blend. We do not have a local supplier here and I
>>> would
>>> have to order some. Does anyone know of anything that can be
>>> substituted?
>>> Also I have not added the yeast yet. Would the must keep in a fermenter
>>> if I just placed it into a refrigerator until I can order in some Acid
>>> Blend?
>>>
>>> Thanks,
>>> Shane
>>
>> A lot of "Country Wine" recipes call for the addition of lemon juice.
>> You could try that or order some acid blend from piwine.com They deliver
>> real fast and you probably would get it in a couple days.

On Jan 12, 5:02*pm, "Paul E. Lehmann" >
wrote:
> Shane wrote:
> > I have some acid blend on order, my question now becomes do I wait to
> > pitch
> > the yeast, or do that now and add the acid when it come in? *If I don't
> > pitch the yeast, do I place the wort into the refrig, or do I leave it set
> > at room temp?
>
> I doubt in matters much. *Personally, I think I would pitch the yeast now to
> avoid unwanted yeast from taking over your ferment.
>
>
>
>
>
> > Thanks,
> > Shane
> > "Paul E. Lehmann" > wrote in message
> m...
> >> Shane wrote:
>
> >>> I just mixed all the ingrediants to make a batch of wine using Sun
> >>> Country
> >>> Concentrates. *While mixing ingrediants I did an acid test and realized
> >>> I
> >>> did not have acid blend. *We do not have a local supplier here and I
> >>> would
> >>> have to order some. *Does anyone know of anything that can be
> >>> substituted?
> >>> Also I have not added the yeast yet. *Would the must keep in a fermenter
> >>> if I just placed it into a refrigerator until I can order in some Acid
> >>> Blend?
>
> >>> Thanks,
> >>> Shane
>
> >> A lot of "Country Wine" recipes call for the addition of lemon juice.
> >> You could try that or order some acid blend from piwine.com They deliver
> >> real fast and you probably would get it in a couple days.- Hide quoted text -
>
> - Show quoted text -

Since this is kit wine that acid may come up on it's own, start it
fermenting now. Weird things happen to concentrates...

I never use acid blend, it's a mix of tartaric, malic and citric in
varied amounts. Citric used initially can end up increasing volatile
acidity which is not a good thing. It is typiacally better to add
acid preferment but if this is the concentrate that comes in cans to
be honest you may not like it no matter what you do unless the cans
are very fresh. I made one years ago and it was appalling; I ended up
making it into sherry. It was cheap so I got what I paid for.

Joe