Hi gang,
Been making my own wine for quite a few years, but I just got serious
about supplying all my beverage needs myself.
My question is this:
Books on the subject say the must should be ".60-.80% acid as expressed
in tartaric acid". What I'm wondering is if it is better to err on the high
side, as I've read that some acid is metabolized by the yeast so that as it
ferments you have less acid with a less effective/complete fermentation, OR
if running things on the low side is better?
Anyone want to chime in with what percentage of acid, expressed as
tartaric, you shoot for? I ask this because I've had a few batches turn out
with plenty of sugar left over. I go for 13% alcohol and wind up with 11%
and sweetness to boot.
Bob

I forgot to mention that =most= of the wines I make are =not= grape
wines. I do a lot with various fruits, and also meads. Sooooo, I am
adjusting pH with acid blend, malic, citric and ascorbic IIRC.