tartaric acid

[wino2012]

Can some one explain how this stuff works? How much per gallon and how it changes the overall balance of a wine? :thumb:

 

[Brewtrog]

Same as any other acid. How much depends on a brew, between none and 2 tsps, depending on how acidic your brew would be (e.g. orange based wine would need no extra acid, whereas a leaf or flower wine might need as much as 2 tsps). It's one of the most common acids found in grapes, it supposedly increases the vinous (winelike) character of a wine brewed. It also has a habit of turning into tartarate crystals if there is an excess (these are harmless and just fall into the sediment). First Steps in Winemaking has a good section on the different types of acid
Why do you ask (out of interest)?

 

[wino2012]

:

I have seen it mentioned on here a few times. I generally use fresh lemon and zest instead if citric acid. I wondered if it improves the overall balance of a wine. I like dry, sharp wine like Sav Blanc. Ive made a good batch using apple, small amount of pineapple, passion fruit, with nana's and pears chucked it. Its a damn good wine but I'm always trying to find ways to improve it and have never used tartaric :nah:

 

[Brewtrog]

That recipe sounds fairly acid already, probably mostly malic. I couldn't honestly say how much difference type of acid would make, although it does sound like it'd be a fun experiment

 

[wino2012]

Do you now how to test for acid? and what the ideal balance is PH wise?

 

[Brewtrog]

Some people would say you should titrate it and be really accurate. Personally I don't do any testing for acid and just follow rules of thumb (and the recipe). If I were to test the must, I'd use either litmus or UI paper and just put a drop of must onto the paper (do NOT dip the paper into the must). Can't remember the ideal pH, think it's 4ish

 

[tonyhibbett]

Personally I find a pH meter far more accurate than litmus paper. They only cost a few pounds. The target range for the finished wine is between pH 3.4-3.8.

 

[Brewtrog]

The target range for the finished wine is between pH 3.4-3.8.

I thought I was being abit safe, but better under than over.