Reducing Acidity

Posted by Jack Keller's WineBlog in HealthJan 28th, 2009 | no responses I get the occasional email about an overly acidic must -- usually involving wild grapes, pineapple, certain plums, or certain citric fruit. Rarely, someone adds an acid and overdoes it. In either case, acid reduction is usually necessary. If excessively high TA or excessively low pH is measured in a fruit juice, one can simply dilute the juice with water until corrected. That is the main reason we dilute certain musts, although economy also is high on the list of reasons. But if you have a good reason for not wanting to dilute your must, then you have to do it another way. In most situations, that means adding potassium bicarbonate to the must. Read more....