wine making solutions?

Question

i've made some red wine from a very cheap kit. it tastes ok but it's got a lot of acid in it. heartburn cocktail' it tried adding some sugar and it helped a bit. does anyone know what i can do to reduce the acidity. i made a 5 gallon brew

Answer 1

My solution was to make mulled wine. I had two dozen bottles of very dry red, so i heated it gently (don't let it boil whatever you do!)
with some sugar, cinnamon, orange peel and you can even add a drop of brandy if you want - nice warmer on a cold winters night. Or you can get mulled wine sachets in some supermarkets too.

Answer 2

Here is a site that I use for information:
http://winemaking.jackkeller.net/

It is true that some wines will have a high acid contents even in professional wine. But to reduce the acidity there are only to things make sure you ferment longer next time and do wait until all bubbling stops even after vigorous shaking. Also let it age as the previous answerer said, but finally you can get softener tablets to put in it when you bottle, but it must be done when you bottle not after. Hope this helps.

Answer 3

Its been a few years since I made wine but I used precipitating chalk to get the acid level down, I don't know if you can still buy it , or try some glycerine to smooth your wine it might sweeten it up a wee bit as well. But I think the answer is in what you said you used a cheap kit, and some red grapes are high in acid,
You can always marinate steaks or cook with it .

Answer 4

Cold stabilization is one method of removing some acid -- store the bottles (or the batch) at close-to-freezing temperature, and leave it alone for a couple weeks. Some of the acid will precipitate out and fall to the bottom as crystals.

Another, more expensive option, is to add a wine bacteria that will kickstart a third fermentation called Malolactic fermentation -- this fermentation won't convert any more sugar to alcohol, but it will convert tart malic acid to a much softer-tasting lactic acid.

Here's a link to a lab that produces this bacteria:
tart malic acid is converted to softer-tasting lactic acid.

Answer 5

Real red wines are made with the whole grape in the fermentation. You will not produce the same result with any kit.

As for the wines on hand, try storing it in the frige just above freezing for a week or two. Sometimes this wold crystalized some of the acid and can mellow it a bit. But it won't be a lot difference in the end.

Answer 6

rack it between demijosn a few times to remove any co2.

time is a healer, you might have to be patient and leave it for a year. I make all my own wine from scratch now but used to use a lot of kits, i don't remember having any problems with them.

Perhaps you've reached the bottom of the barrel in terms of cheap kits ( sorry, that was unforgivable )

Its best to get past a "crtical mass" and brew quite a few bottles so you not tempted to drink the young bottles. I keep about 300 in store, that works for me.

Answer 7

I dont comprehend wine yet in beer that is finished by utilising only taking one tension and starting to be it in countless fermentors to very final tanks. a lot relies upon on high quality etc. For homebrewing, there are countless web sites (I used them for business undertaking reviews) they have verything. Industrially, I genuinely have forgotten the kind in countless tanks, i'm going to enable you recognize later by utilising examining the recommendation asap i bypass lower back domicile (next month perchance). only mail me as a reminder.

Answer 8

to late to change it now, i have made many types of wines, watermelon, blueberry, cactus, pumpkin, strawberry, to name a few, but never used a kit, some were good, some were bad tasting, but were ok to cook with, check out recipes on the net, you can find lots.

Answer 9

There is maybe too much carbon dioxide left just blend and rock it until it does not bubble at all. If still too much acid wait for a year it'll go away.

Answer 10

Add some lemonade to it and pass it off on the relatives as Sangria at xmas.