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Making Supplies
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Many grapes grown in the Northeast are found to contain excess
amounts of acid. Although the proper amount of acid in each type of
finished wine is a matter of personal taste, some very broad
standards have been established over the years.
White Table Wine ............... 0.65 to 0.80 %
Red Table Wine ................... 0.60 to 0.70 %
Rosé Wine ........................... 0.60 to 0.65 %
Dessert Wine ........................ 0.60 to 0.75 %
Most Fruit Wine .................... 0.55 to 0.65 %
Testing of the juice or wine is best accomplished with one of the
many acid test kits available in the store. Many variations are found
between the kits from different manufacturers and it is extremely
important to follow the directions supplied with the kit.
If you are purchasing juice, you can usually rely on the acid and
sugar readings available at the time of pick-up.
Adjustment
If the acid content of the juice is above the desired range, and the
juice is strongly flavored, or the flavor and body will not suffer with
dilution, the acid can be reduced by adding a 22 deg Brix sugar
solution. A 22 deg Brix sugar solution can be made by dissolving 2
lbs of cane sugar in just enough water to make 1 gallon.
If the acidity of the juice is greater than 1.2gm/100ml, Calcium
Carbonate may be added before fermentation. It should be added
at the rate of 2.5 gm or 5/8 tsp / gallon to lower the acid 0.1
gm/100ml. The acidity should be reduced to only 1.0 gm/100ml in
this case.
If the acidity of the wine at the first racking is between 0.8 and 1.0%,
Potassium Bicarbonate power may be added. It should be added at
the rate of 3.4 gm or 1 tsp/gallon to lower the acid 0.1 gm/100ml.
The treated wine should then be cold stabilized. In using Potassium
Bicarbonate, about a half of the acid reduction takes place as it is
added to the wine. The remaining reduction occurs in the form of
precipitate as the wine is cooled. When using Potassium
Bicarbonate do not reduce the acid more than 0.2 gm/100ml.
Both methods, dilution or the use of either Calcium Carbonate or
Potassium Bicarbonate, can be combined to effectively reduce the
acid. In any event, it is advisable to test the acid content when the
acid reduction is completed.
If the acid content falls below the desired range it can be increased
by the addition of tartaric acid. Add 3.8 gm or 3/4 tsp of Tartaric
Acid to each gallon of juice to raise the acid 0.10 gm/100ml. If the
acid is low it should be increased before fermentation.
In all cases, the dry chemicals should be dissolved in a little warm
water before adding to the juice or wine.
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