Thursday, February 7, 2008

Increasing Total Titratable Acidity in Wine

One method of increasing total titratable acidity in wine is with the addition of acids in the form of either tartaric acid or with the addition of what is called an acid blend. The preferred additive is tartaric acid, especially if the vintner is planning for the wine to undergo a malolactic fermentation. Acid blend is a mixture of tartaric, malic and citric acids. Many acid blends sold through home wine making shops is a 10-40-50 blend of tartaric, malic and citric acids. The acid blend that BlueStem Winery sells (mixed here at our store) is a 50-40-10 blend. Instead of the heavy concentration of citric acid that is in most shops (citric is cheap), BlueStem's acid blend is heavy on tartaric acids. Heavy concentrations of citric acid tend to give your wine a sharp, citric acid bite (similar to tasting a grapefruit).

BlueStem Winery
urges caution in the use of acid blends (especially those prepared with large concentrations of citric acid). Acid blend should never be used with wines planned to undergo a malolactic fermentation.

Making wine at home with one of the WinExpert or Cellar Craft wine kits from BlueStem Winery? Then you won't have to worry about total acidity. Both Cellar Craft and WinExpert kits are acid balanced and will be perfectly balanced when you make them.

Need any other winemaking supplies or home brewing ingredients? BlueStem Winery would be happy to supply you with what you need. We stock a large inventory of wine making ingredients and home brew supplies and have the expertise to help you if wine making or beer brewing is a new hobby.

Our homebrew equipment is top drawer and comes from the best suppliers BlueStem can locate. Whether it is beer brewing supplies or one of our superb WinExpert wine ingredient kits, we can have your order on its way tomorrow!

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