Agriculture Reference
In-Depth Information
properly wine-like mouth-feel. Of course, yeast will need to
be added, and the fruits don't have enough nutrients on their
own to sustain a healthy fermentation to completion, so
nutrients will need to be added for the yeast.
Airlocks, wine thief, racking tube, stoppers, corkers and other
gear. These will give many years of faithful service if given
proper care.
Citric, Malic, and Tartaric Acids
Though most fruits contain more than one of these acids,
citric acid is usually associated with citrus fruits, malic acid
with apples, and tartaric acid with grapes. You can buy these
mixed together as a so-called “acid blend,” but they are
inexpensive and I recommend buying them separately. This
way, you can use the right acid for the fruit you are using or
the character you want your wine to have and you aren't
locked in to the formula of a given manufacturer. If you are
using a recipe that requires “acid blend” you can make it
yourself by thoroughly mixing an equal quantity of each of
the three acids together.
The acidity of your must should be checked prior to the
beginning of fermentation. Most often, acid will need to be
added.
