Cayuga white post fermentation acid too high

[siddharthk]

Hi Guys

First time wine maker. I have been doing beer for some time and someone gave me about 6 gallons of Cayuga White juice. The fermentation is complete and i just racked it. However i am reading the acid at 10.5 - Too high by most forums. Almost everybody recommends between 7-9.

I need to reduce the acid and am utterly confused by different suggestions - use calcium carbonate or pottasium carbonate etc

Really need help.

Regards
Sid

 

[Mr_fleabite]

In my experience Potassium BI-carbonate is the most predictable for reducing acid. Please take into account that this will shift PH as well (increase). As PH rises your SO2 becomes less effective, I'd only be worried if your PH went above 3.70ish. I've not made Cayuga wine before and I'm not familiar with the PH range; however I'd hazard a guess it's between 3.0-3.3, given the TA range you mentioned.

Potassium Bicarbonate:
0.5 grams per liter will shift PH about 0.1 (increase) and move TA (down) about 0.4

Potassium Carbonate:
1.0 gram per liter will shift your TA (down) about 1.5, the PH shift is less predictable.

Either route, a bench top trial (if you're able) is highly recommended.