Agriculture Reference
In-Depth Information
Sweet Red Wine: 7.0-9.0g/L
Dry Fruit Wines and Meads: 5.0-6.5g/L
Sweet Fruit Wines and Meads: 6.5-9.0g/L
Sherries: 5.0-6.5g/L
Many country wines are blended. For example, you might
make a blueberry wine that contains a fair amount of red
grape concentrate. So consider the full nature and character of
your wine in assessing which category of acidity is
appropriate. In the case of a dry blueberry wine containing
red grape concentrate, I'd be aiming for about 7.0g/L.
If you find your wine is too acidic, no more than 2g/L too
much, you can reduce the acidity by adding potassium
carbonate. Potassium carbonate has a molecular mass of
138.2, and tartaric acid has a molecular mass of 150.9. There
are 3.79 liters in a gallon, and potassium carbonate removes
one molecule of acid for every molecule of potassium
carbonate added, so for every PPT reduction in acidity
required, add 3.5 grams of potassium carbonate per gallon.
For example, if I have five and a half gallons of wine must as
described above, it has an acidity of 8.2g/L and I want an
acidity of 7.0g/L, the amount of potassium carbonate I would
need to add is:
(5.5 gallons) × 3.5 grams (8.2g/L−7.0g/L) = 23.1 grams.
Measure it with your scale for best accuracy.
