In article >,
Will > wrote:

> I am ready to bottle a one gallon batch of pear wine I made a year
> ago. It seems to be quite acidic (I won't know the actual values until
> I get a PH test kit tomorrow). I did not get a PH reading when I
> started the wine, I just followed the recipe. I used the same recipe
> for a five gallon batch that I started a couple of weeks ago. If the
> PH of the finished batch is too high, can I adjust it before bottling,
> and how? Can I adjust the PH of the batch that just went into the
> secondary fermenter? What should the PH be for both batches?
> Thanks
> Will


Hmm, without knowing the numbers it would be hard to advise you on what
to do. But, my feeling is after a year and right before bottling is not
the optimal time to adjust acid. You didn't mention if this is a sweet
or dry wine. If the latter, perhaps you might want to think about using
the high acid and balance it with a sweeter wine. Often some sugar helps
to balance acid and can completely change the flavor profile. Take a
little bit out in a glass, add a bit of sugar and taste it. See if you
like it.

By the way -- the LOWER the pH, the MORE acidic. So I suspect you meant
to say "if the pH of the finished batch is too low . . . " Again,
personally, I would not try to raise pH (lower acidity) right before
bottling. Another option would be to blend your pear wine with a less
acidic wine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)