Acid Reducers

Winemaking Acid Reducers

Wines that are too high in acid tend to taste tart, overly acidic and out of balance. Acid reducers can help reduce the tartness of a wine and bring the acid level into balance. High acid wines are common in cooler growing regions of the USA (such as New York State). The Grape and Granary stocks several acid reducers including Calcium Carbonate and  Potassium Bicarbonate.

The best way to tell if your wine is too high in acid is simply by taste. Another sign that a wine is too high in acid is if the pH is very low (e.g. below 3.0). Another way you can reduce the sensation of an overly acid wine is to balance it with some residual sugar (table sugar will work). Just make sure to add some potassium sorbate and sulfite so that it does not begin fermenting again.

If the wine is made from fresh grapes or juice and you are back-sweetening it, it is a good idea to filter the wine with a  .5 micron filter pad prior to adding the sulfite and sorbate (to prevent a nasty geranium flavor from ruining the wine).

To confirm the acid level of a given wine, you can use an Acid Titration kit. Want to learn how to do an acid titration? We have a video here so you can learn.

Contact Us if you have questions about any of our acid reducers.