What is the correct acid level for wines? How do I adjust the acid level up or down?

The following are guidelines for the desired acid levels in various types of wines- Individual tastes may vary, so make adjustments according to your own palate.

Dry White Wine—0.65 % - 0.75 %

Sweet White Wine—0.70 % - 0.85 %

Dry Red Wine—0.60 % - 0.70 %

Sweet Red Wine—0.65 % - 0.80 %

These figures represent total acidity as a percentage by volume, known as the titratable acidity, or T.A. for short. You may test the acidity of your wine using the Acid Testing Kit (#8220) or a pH meter (#6430 or 6436). Once testing is complete, you will know what your acid levels are. Compare this value with the suggested T.A. ranges mentioned above.

If you need to increase acidity: Add acid blend (#8300 to increase acidity. 3.9 grams (about 3/4 teaspoon) of acid blend to raise the acidity of ONE gallon of must by 0.1 %.

If you need to decrease acidity: Add calcium carbonate (#8325) to lower acidity, but only to reduce acidity by 0.4 % or less. Do not add more than 1.5 teaspoons per gallon.

One teaspoon of calcium carbonate will lower the T.A. of ONE gallon of must by approximately 0.1 %.; alternatively, you can add a chemical called Acidex Super K (#8390) in place of calcium carbonate. Refer to the manufacturer’s instructions for proper dosage.