I made a few batches of wine from various frozen concentrates before I
had an acid test kit.

They are all young (under 4 months) but when I thieve samples they all
have a tartness to them that I'm wondering is because of age or the
acid level.

I added 1tsp of acid blend to each of them before fermentation without
any testing....is it too late to check and adjust the acidity of these
batches? They are in various stages but all are done fermenting and
have been stabilized and or fined. They are Welches white grape, white
grape peach, Old Orchard apple/passion/mango, and apple/cherry. I
don't know how standard the acid levels on these concentrates is and if
some of you can tell me if 1tsp. of acid blend is "ok" here.

This tartness is the kind that gives you a little pucker and feel in
your jaw.
I did notice on the oldest batch that the tartness is fading so perhaps
in 6-12 months it may be gone but the batch I just tasted after racking
(2 months old) has got some pucker power to it. I'm not experienced
enough to know how much of this is "normal" for young wines or it it's
a problem and if I can adjust it now or it has to be done before
fermentation.

John F

Acid levels will decrease a bit during aging....basically acids
combine with alcohols to create esters (which give fruity aromas).

Do not expect them to drop more than 0.5% (at the very extreme most
more liky in the 0.1-0.2% range). Titrate out the acid, if it is high
>0.7-0.9% or so for a fruit wine you will want to sweeten them (at least next time) a bit...just do not go overboard, what is balanced at bottling will end up oversweet after ageing.

I am thinking that you will be fine after the wine ages for a year or
so.

"John F" > wrote in message
oups.com...
>I made a few batches of wine from various frozen concentrates before I
> had an acid test kit.
>
> They are all young (under 4 months) but when I thieve samples they all
> have a tartness to them that I'm wondering is because of age or the
> acid level.
>
> I added 1tsp of acid blend to each of them before fermentation without
> any testing....is it too late to check and adjust the acidity of these
> batches? They are in various stages but all are done fermenting and
> have been stabilized and or fined. They are Welches white grape, white
> grape peach, Old Orchard apple/passion/mango, and apple/cherry. I
> don't know how standard the acid levels on these concentrates is and if
> some of you can tell me if 1tsp. of acid blend is "ok" here.
>
> This tartness is the kind that gives you a little pucker and feel in
> your jaw.
> I did notice on the oldest batch that the tartness is fading so perhaps
> in 6-12 months it may be gone but the batch I just tasted after racking
> (2 months old) has got some pucker power to it. I'm not experienced
> enough to know how much of this is "normal" for young wines or it it's
> a problem and if I can adjust it now or it has to be done before
> fermentation.
>
> John F
>

Here is my opinion though I am not sure everyone will agree with me.
(Really am pretty sure that will not be the case.) Anyway, my opinion is
that acid kits are better at the start of fermentation to adjust the acidity
before the wine is finished. After fermentation, taste is more important
and should be used over the test kit. The reason is that you cannot taste
test it to begin with as the sweetness covers the acidity. If your taste
says that it is too acid the you are probably right. Remember, in making
wine or anything else, it is easier to add more late than take it out. This
is very true with salt in the soup and acid in the wine. But you can take
some out with calcium carbonate.

One other comment, acid kits help you set the acid early and taste late, but
pH is also important. Your wine should have the proper pH so you know how
much sulphite to add.

Ray

John,
I've made numerous wines from Welch's and Old Orchard frozen
concentrates. I do not add any acid blend to them. However, I do follow
Terry Garey's recipe in the book titled "The Joy of Home Winemaking" and add
the strained contents of 1 can (6oz) of frozen lemonade as the acid
requirement.
At 4 months, your wines are very young yet, and age will help your wines
smooth out a bit. You might be tasting the alcoholic kick which sometimes
accompanies these wines when they are young. I've found that the frozen
concentrates are pretty balanced, but all may not agree. I find these wines
are good at 1 year and just as good at 1 1/2 yrs. I know Ray will disagree,
he likes them when they are young. You'll just have to decide what you think
according to your taste buds. ;o)
I wouldn't worry about what you've made thus far. Let it age, try it,
and see what you think. If you can hold out, what a few more months, try it
and see what you think. Hopefully, you'll have already started another
batch.
Darlene

"John F" > wrote in message
oups.com...
>I made a few batches of wine from various frozen concentrates before I
> had an acid test kit.
>
> They are all young (under 4 months) but when I thieve samples they all
> have a tartness to them that I'm wondering is because of age or the
> acid level.
>
> I added 1tsp of acid blend to each of them before fermentation without
> any testing....is it too late to check and adjust the acidity of these
> batches? They are in various stages but all are done fermenting and
> have been stabilized and or fined. They are Welches white grape, white
> grape peach, Old Orchard apple/passion/mango, and apple/cherry. I
> don't know how standard the acid levels on these concentrates is and if
> some of you can tell me if 1tsp. of acid blend is "ok" here.
>
> This tartness is the kind that gives you a little pucker and feel in
> your jaw.
> I did notice on the oldest batch that the tartness is fading so perhaps
> in 6-12 months it may be gone but the batch I just tasted after racking
> (2 months old) has got some pucker power to it. I'm not experienced
> enough to know how much of this is "normal" for young wines or it it's
> a problem and if I can adjust it now or it has to be done before
> fermentation.
>
> John F
>

This is a total guess but 1sp. of acid blend might be about as "acidy"
as a can of lemonade.

I should not have overdone it too much then on the acid and time may be
the issue.

I've not had a chance to taste young wine yet and know what to expect
of it or when it's "done" but I'm learning and more batches will
follow.....

I have learned that taste in the first few weeks is of jet fuel but
that mellows out..and that the initial colors when you move to
secondary can be very unusual but eventually change to a very nice
color. Except my apple/cherry it still looks strange wonder if it has
artificial color in it or something.

Next batch I will try my hand at testing the acidity
pre-fermentation......this ought to go well

John F

You might be right, I don't know. I'll admit, I have not moved on to testing
for acid. I guess I rely more on taste, if I get a good recipe that people
like then, I'm fine. I have had some wine tasting parties though, and high
marks have always been given to the wines made from frozen concentrate.
Apple-Cherry is one of my favorites and that of my friends, and yes it is a
very unusual color - orange-red.
Darlene

"John F" > wrote in message
oups.com...
> This is a total guess but 1sp. of acid blend might be about as "acidy"
> as a can of lemonade.
>
> I should not have overdone it too much then on the acid and time may be
> the issue.
>
> I've not had a chance to taste young wine yet and know what to expect
> of it or when it's "done" but I'm learning and more batches will
> follow.....
>
> I have learned that taste in the first few weeks is of jet fuel but
> that mellows out..and that the initial colors when you move to
> secondary can be very unusual but eventually change to a very nice
> color. Except my apple/cherry it still looks strange wonder if it has
> artificial color in it or something.
>
> Next batch I will try my hand at testing the acidity
> pre-fermentation......this ought to go well
>
> John F
>