Acid in general

[wisp]

I'm only just beginning to get my head around this acid oojah. Bob made a comment about dominant acids and it began to click into place with me. Acid testing kits may well be on my shopping list after my daughter's wedding.

[Duffbeer]

Hmmm, not trying to do myself out of a sale, but I find the best method is to use your tastebuds.
Set yourself a trial of the three main acids equally diluted in some water, taste them to see the difference.
Also when following a tried and tested recipe taste the must pre ferment so you can get an idea of how acidic it should be, this will then help when making up your own recipe's.
I personally only use tartaric acid in all my wines, I find the result is a cleaner crisper zing in the wine than if using citric or malic.

[wisp]

Cheers Ace.

The only problem with tartaric is the price. To do a 5 gallon ferment it requires 35g, the tub only holds 50g .

[Duffbeer]

Agreed, hence the reason citric is so popular as it is the cheapest of all three, usually less than a quid for 50g.
To me, I want my wines to turn out good, so will happily spend the extra to ensure that, but I know many have a tight budget and have to stick to it.
Though citric acid does the job just fine and is what I used for everything at one time.

Hmmm will merge these posts to an acid related thread.

[koomber]

Cheers Ace.

The only problem with tartaric is the price. To do a 5 gallon ferment it requires 35g, the tub only holds 50g .

Hmmmm. I might have to have a chat to the lgoistics chappy at work and see if we can get a 25Kg sack of the stuff. I'm pretty sure I trialed some as a cement retarder at some point.

[goldseal]

I'd actually reinstate that sale for Karl. My method is to do as he suggests (use my tastebuds), and then measure the acid with the test kit. That way, I gradually learn what various TAs taste like.

[lockwood1956]

To do a 5 gallon ferment it requires 35g, the tub only holds 50g

you are using it to top up your acid....so wouldn't use 35g per ferment as there will be acid already present in your must.....


go for the acid test kit, it will help you to develop your palate......buying it in 1 kg quantities makes it cheaper (speak to Karl)

[Duffbeer]

Good point there Pete, I'd best order some more acid kits in

[NorthernWiner]

I personally only use tartaric acid in all my wines, I find the result is a cleaner crisper zing in the wine than if using citric or malic.

This is precisely what I do as well.

[granda]

im fairly new to this as well and duff has been good enough to send me over an acid test kit(for a price) so im going with the test and taste method

[wisp]

you are using it to top up your acid....so wouldn't use 35g per ferment as there will be acid already present in your must.....


go for the acid test kit, it will help you to develop your palate......buying it in 1 kg quantities makes it cheaper (speak to Karl)

I was going by the instructions on the side of the tub.

I'm getting there Bob. I'm going to gather all that I can find on WAH and print it out in large print; then leave it in the throne room where most of my studying is done .