#Apple wine homebrew reipes archive

I guess what you're looking for is whether the acid is going to be metabolisable. pKa of something like 4.8 or so, so it barely counts. Oh, and while blackcurrants do have a lot of vitamin c in it, which is ascorbic acid, it's not a desperately strong acid.

Quince should be high acid, but all of the recipes I've seen have extra acid too. But a wee bit of citric acid (in lemon juice) will add a lot to it. If you're really lucky that'll happen in the bottle, then the result is quite magical. Sloes have pretty much all the acid they need, so if you used lots of them half a lemon is plenty.ДЄpples have lots of acid, but as a lot of it is malic acid, you'll lose it to lactic acid in a dirty brew (and most homebrew is dirty). Re: Adding lemon juice to homebrew wine It all comes down to how much lemon you already have in the fruit, and what kind of acid it is. Like you say all wine musts need to be slightly acidic to start however i never test mine with a pH kit - i keep meaning to get one of those tester kits from a fishkeeping shop to try out but never get round to it! I doubt you could over acidify a must with lemon juice without having gone crazy with them - The real problems come with starting a wine with over acidic ingredients like rhubarb. I've never tried to make sloe wine so couldn't comment but i guess they must carry a fair amount of natural acid. The sloe recipe i just looked at didn't mention lemon juice/acid at all either. Pehaps the wines I've made are acidic enough but I would have thought your damson would have had a good acidity on its own? Mind you I've not made that many. What else do you add Gil? Since adding yeast nutrient things have fermented much better for me without adding acids to some. Nothing clever to add, but your post has serverd to remind me that some of my more stubborn ferments may need a bit more acid. On the other hand, the blackcurrant wine, rich in vitamin C (and presumably ascorbic acid), did not get any lemon added, and fermented out fine to a low SG.ДЄny of the more experienced winemakers on this site (Jema, Cab, Caplan, Mark.) got any useful tips ?

When I've made pear, quince and crab apple, I've added the juice of 2 lemons per gallon, and this seems to be fine (and some recipes mention it). Should I go for putting in another half a lemon's worth, or leave it ? In the light of previous wine-making experiences (including damson 2003, perhaps a bit like sloes), I've added the juice of half a lemon per gallon. Specific reason being that I've just got some sloe on the go.

#Apple wine homebrew reipes archive

Pour 2.Adding lemon juice and other useful things to homebrew wine Archive for DownsizerВ For an ethical approach to consumptionДownsizer Forum Index -> Recipes, Preserving, HomebrewingДЄdding lemon juice and other useful things to homebrew wine Anyone got any comments / rules of thumb about how much, if any, lemon juice you should add to a wine to get the right acidity level for the yeast to work at its best ? Wine recipes can be a bit vague about this.Now is the time where this stuff if pretty available, so jump on it!ДҐ pints apple juice (without preservatives) This is one of those recipes much like the pumpkin wine recipe, where if you think youвЂ™re going to want to make it in the future, you really have to take advantage of when the ingredients areВ available. This is a pretty dry recipe, it ages pretty well.