How much to add? nice additive addition reduction tool
Acid TA and g/L issue for use of the tool at
0.78 TA is same as 7.8 g/L for winebusiness/tool site
The Vintage of 2009 was a challenge to commercial and amateur winemakers!
We had to use up to 25% water for
some of the high acid 2009 French Hybrids and Vinifera wines plus sweetening to finish. One of those
wines adjusted with 25% water was Traminette! We were trying to finish bottling and we were expanding the
task! It was a wonderful wine with favorable comments from all who enjoyed it! We just had the last
bottle with Thanksgiving 2013. Tom had hid it away.
Tom adjusted acids in the fall of 2009
using the pH as a guide line rather than maximum TA reduction. You may have to think outside normal
post-fermentation recommendations for finishing some wines with a high acid.
If you are fermenting on the skins and
the acid is high, consider water at that time. It does not shift the pH and yes, you will have to adjust
the sugar from 0 to 21 brix, but this usually works out for most. We don't usually like to go over
10-15% water addition, but 2009 warranted more.
If the pH needs a shifting, then use
the (potassium) bicarbonate, but you must cold stabilize to finish the equation. Use
If you use Calcium Carbonate, use it
before fermentation. It takes a long time to drop out. See the instructions for each suggestion in the
drop down menu.
Acidex instructions are in this
group in the drop down menu, as some winemakers still have it in their supply cupboard and need the
instructions. It is no long available to us.