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acid

...et it doesn’t lose focus or precision, tethered by a fine structure and a firm but not aggressive acidity... ...
...ick for days. She swears that the poisoning came from the wine, but I believe that spoiled wine becomes acidic, which is self-stabilizing. The fact that she actually drank the entire glass of wine tel...
... Jack's site and on other sites. 2 gallons Welch's 100% pure Concord grape juice 9 cups sugar 4 tsp acid blend 2 tsp pectic enzyme 2 tsp yeast nutrient 1 pkt red star red wine yeast or Montrach...
... (about 6 3/4 cups) 1 campden tablet 1 teaspoon nutrients 1/4 teaspoon pectic enzyme 1 1/4 teaspoon acid blend 1 package wine yeast 1 gallon water Chop cranberries coarsely. The goal here is t...
My dad`s making Ginger beer and it says to add tartaric acid. What is it, what does it do and is there a substitute for it?
... source for household (not commercial) quantities of Aleatico, Grenache, or some other high sugar, low acid, vinifria grape that does well in hot places. I tried a similar post last month but had...
...e I can fix this, but it is a bit complex for me. I have no testing equipment. I do know I have to much acidtic acid present which is presenting the vinegar taste. Will I have to measure the acid leve...
I've read not to trust the amount of Acid blend asked for in recipies. I should be measuring the PH level in the consentrate or juice. Well I don't get juice till I'm in at least half way in the forme
...ose to safely make sparkling wine our of my current batch of strawberry. It is just the right amount of acidic that I think it would be fantastic with some bubbles. So I don't want to make explodi...
...ignon Blanc they were drinking was clearly from the Northern Coast of California because it was high in acidity" LOL ROFLMAO. Now I know someone watching that program is going to repeat that, the n...
...re only four tastes the human tongue doux or sucré sweetness salé saltiness l'acide acidity l'amer bitterness Other terms used to describe t...
...amp; cherry concentrate (Vintner's Harvest) 6 oz shiraz concentrate (Alexanders) 9.5 lb sugar 10 tsp vinacid R 6 qts hot water Stir until all sugar is dissolved then add: 2 tsp yeast nutrient 2 tsp ...
...es several times. We reached a consensus: Wine 2 was the damaged one. It tasted like an unpleasantly acidic young wine. I had the sense there was another off-flavor component besides the high acid....
In 2001 I experimented with various fruit wines and with the aid of a titration kit I reduced the acidity by using POTASSIUM CARBONATE ANHYDROUS (BDH Product Codes 10196-26157-29592-71150. Hazard Clas
...able at winemaking shop). The liquor will fizz, but then settle down. Wait 3 hours and taste. If oxalic acid taste is still too strong, add another 1/2 oz of precipitated chalk." What is the "oxalic ...
... great grip and persistence - authough not alot of complexity - on the palate. It becomes almost racily acidic on the long, persistent finish. This is a *fantastic* food champagne that still has a lon...
I have a Cab. Franc (20 gals.) and a Zin-Carignane(15 gals) still in bulk. The wines taste very low in acid. I have an acid testing kit. If I find that the levels are indeed too low, can I add acid
...night. The 1999 Robert Chevillon Bourgogne Passetoutgrains had ripe red fruit, a floral nose, and good acidity to handle the cream. B/B+. A bottle of the 1993 Frescobaldi "Mormoreto " had fully-resol...
I have some questions regarding acid blend: 1. How much acid blend should be added to 1 gallon of must for a grape wine made from juice concentrate? 2. Is there a Ph Range that I should shoot for fo
...and used 1 ounce of Yakima Magnum whole hops for bittering in a 60 minute boil. These have an Alpha Acid of 16% and I was attracted to both the economics and ease of using a smaller quantity of h...
As I went to do an A/O this morning, it became evident that I'd run myself out of Phosphoric acid. Can I use a comparable concentration of sulfuric acid as a substitute?
...t idea. Medium colour, smooth nose that got more citric with time. Quite sweet, but clean and with good acidity, I think this wine would work much better with foie gras than would a richer vintage. T...
...ust a couple of questions- I am looking at a Bohemian Pilsner recipe that calls for 1/2 tsp. of citric acid and I tsp. of calcium carbonate. I have excellent mountain well water (as far as I am conc...
... consider it a faulty or leaky barrel? How long should I continue soaking? Should I add SO2 or citric acid, and if so, how much? By the way, this is only a 7 gallon barrel....
...ive or six gallons? More grape juice, or can sugar/water at the appropriate SG be added, then test for acid, etc....
...discussions in this forum (and other) is about which chemicals to add to your wine. For clearing/fining/acid managment/storage. You name it. Someone sells a chemical to help you! Home made wines can ...
...mpletely unready for at least 10-20 years. From early tasting by others, it was an extremely tannic and acid monster that was no pleasure to drink. This bottle had a very high fill and had been prop...
...rom Jancis Robinson http://www.jancisrobinson.com/jr404.htm I wonder why wine drinkers are so wary of acid? A wine merchant of my acquaintance loves acidity in wine. German wine? Yes please, he sa...
...ern wine, but a good sign. Although this is a sweet wine, it is not at all heavy and there is plenty of acid to balance the sweetness. It is not a raisin dominated wine either, as sometimes happens fo...
... off poorly, though it had good colour, and I was at first disappointed with the wine, as it seemed too acidic and closed. Then it started to open and showed some cocoa/mocha in the nose, with good sw...
...upermarket. I think I paid about $2.50 for it. The nose is non-descript. Fresh out of the bottle, the acidity feels a little high, but a few minutes later, it settles and balances the tannins and t...
...in any of my wines. lavlin 1118 1 oz yeast energizer apple juice brown sugar to a PA of 12% a tsp acid per gallon fermenting at about 60f or so. -Chris....
...e on Jack Keller's site that he uses grounds (we opted for this recipe because we don't have any citric acid, nor any means of getting any). Help appreciated! We've already started (using liquid coff...
...rking with frozen must. The Zin grapes I want have a high sugar level and need to be reconstituted with acidulated water. I'm not familiar with that process and worry I could ruin the whole batch. Any...
...cipes" are a teaspoon of this or a few tablets of that. I have a good pH meter and can calculate Total Acid, a refractomiter for sugar (prior to fermentation), hydrometer, a digital gram scale for ch...
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