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Acidity in winemaking

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Wynott

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I am currently re-reading the 'bible' by CJJB, and he recommends 3 level teasp acid for Rosehip as it falls into his 'very low' category. However, the recipe in the book clearly states 1 teasp - which is what I used for the batch I made in 2019 (drinking tonight, and quite pleased with it).

I made two batches this last year (2020) - one with hips in the food processor, one with hips sliced and crushed. Interestingly, they are quite different colours, the 'processed' one is darker. I used 1 teasp acid again, but am now wondering whether I should try to increase this, and is it possible to do this while they are still in the DJs?

Any thoughts welcome...
 

johncrobinson

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If it tastes alright which you seem to think so,Then it is alright.

The above sounds like double dutch I know,But believe me when i say that you'd soon know if it was not enough.
The wine would smell and taste like evo-stick contact adhesive.
And there is no cure for this.

3tsp is a lot for 1gal i would have thought this is only necessary for very,very hard water areas.
Unless he is talking about "acid mix".
which is:-1part citric,1part malic and 1part tartaric. total 3parts.
 

Wynott

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Hi John

Thanks for this. Not the first minor contradiction I have come across in the book, but to be fair there is a heck of a lot of (useful) information in there.

I'll stick with 1 teasp for the time being.
 

johncrobinson

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There is nothing more i like than reading Berry at bedtime,His infectious enthusiasm propells to new ideas.
Glad to see i am not the only one. athumb..
 

Wynott

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I have mainly been turning to Berry for 'answers' but re-reading the book through has been informative, and highlighted some useful bits I had forgotten or skipped over a bit. Also, I should have said 'inconsistencies' rather than contradictions to be fair.

I've just been given 2 books by Edwin J Bent which are quite fascinating - what you can and cannot make wine from in the hedgerows.
 

johncrobinson

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Just watch your sugar levels with Berry,Some of them are outrageous and are more likely to produce syrup than wine.
Other than that i find his books a good read.
 

johncrobinson

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There is one other thing.
winemakers in hard alkaline water areas have a much greater leeway in correcting the PH of the must.
 
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