Is there some standard acid level for different fruits
as there are for red and white wines?

Tim

On Apr 13, 7:47*pm, Tim > wrote:
> Is there some standard acid level for different fruits
> as there are for red and white wines?
>
> Tim

I'd say acid levels for fruit wines are generally pretty comparable to
those for white wines. They might even go a bit higher, as many fruit
wines work better with some residual sugar (to bring out the fruit)
and that tends to balance the acidity. If a typical red wine would
have 6.5 g/L and a white maybe 7 g/L, most fruit wines would probably
be 7 to 8 g/L. That's a reasonable, average range. What really
matters is what works well for a particular wine. If a higher acidity
works well, that shouldn't be a problem. A much lower acidity would
probably go along with a high pH, which tends to increase the risk of
spoilage, oxidation, etc.


Doug

Winemaking was once our science project in school. Our group made wine by squeezing a couple of oranges and adding some yeast to it. Our teacher made sure we had wash our hands before doing the experiment for us not to transfer bacteria to our wine. Good thing our hardwork paid off but we haven't yet tasted it.

babyfazt09 wrote:

>
> Winemaking was once our science project in school. Our group made wine
> by squeezing a couple of oranges and adding some yeast to it. Our
> teacher made sure we had wash our hands before doing the experiment for
> us not to transfer bacteria to our wine. Good thing our hardwork paid
> off but we haven't yet tasted it.

It is doubtful that anything on your hands would have hurt the wine in any
way but it is OK to be cautious. During fermentation, I always push down
the cap and stir the must with my hands and arms. Some winemakers are
overly cautious about this sort of thing (the ones coming from a beer
making hobby). It might be more of a problem in beer making but a LOT less
so in wine making. Don't worry, he happy. No human pathogens can live in
wine.

Now, if your teacher did not have you add any sugar or raisons, you will not
end up with a "Wine" because oranges do not contain enough natural sugar to
ferment out to the average alcohol strength of a wine. It will be
alcoholic and will give you a buzz - if you drink a lot of it but probably
the max alcohol will be around 4 or 5 percent.

Congratulations in your interest in wine making. This group is very
helpful.

Paul

"Paul E. Lehmann" > wrote in message
...
> babyfazt09 wrote:
>
>>
>> Winemaking was once our science project in school. Our group made wine
>> by squeezing a couple of oranges and adding some yeast to it. Our
>> teacher made sure we had wash our hands before doing the experiment for
>> us not to transfer bacteria to our wine. Good thing our hardwork paid
>> off but we haven't yet tasted it.
>
> It is doubtful that anything on your hands would have hurt the wine in any
> way but it is OK to be cautious. During fermentation, I always push down
> the cap and stir the must with my hands and arms. Some winemakers are
> overly cautious about this sort of thing (the ones coming from a beer
> making hobby). It might be more of a problem in beer making but a LOT
> less
> so in wine making. Don't worry, he happy. No human pathogens can live in
> wine.
>
> Now, if your teacher did not have you add any sugar or raisons, you will
> not
> end up with a "Wine" because oranges do not contain enough natural sugar
> to
> ferment out to the average alcohol strength of a wine. It will be
> alcoholic and will give you a buzz - if you drink a lot of it but probably
> the max alcohol will be around 4 or 5 percent.
>
> Congratulations in your interest in wine making. This group is very
> helpful.
>
> Paul
>

So listen to Uncle Paul and sneak some sugar into it and get really
smashed... }:-)