I am very new to winemaking, so I would greatly appreciate any advice.
I am making my first batch of wine from grapes. I tested the acidity
and had great difficulty figuring out the test. My husband and I each
tried it several times, but couldn't get a consistent result. The
results from the test seemed to indicate that the juice was at 36%
acidity, so I added 2 tsp of acid blend. I used foch grapes, and I
have since read that these grapes typically run quite high in acidity.
This makes me question the results of the test, and now I am concerned
that I ruined the wine. How long will it take for me to know? Can it
be remedied by potassium bicarbonate?