Wine acidification.

There are also fruit species, low in acidity, like pears, hawthorn, rhubarb, black lilac, moral, and also honey for the production of mead. They require the addition of an acid in the form of a concentrated lactic acid 50% or even 80%. Lactic acid stabilizes the finished wine with a low alcohol content, because it does not decompose any further after the end of fermentation.

To increase acidity by 1 g/l, need to add 1,25 g of lactic acid at concentration 80%. The amount of acid needed is calculated for the entire juice, but once again take the measurement with an acid meter, to be able to control.

You should not add more than 3 g/l (= 3,75 g of lactic acid); it is almost impossible, because there is actually no juice with an acid content below 4 g/l; it is easy to keep to the lower limit of optimal acidity (6-7 g/l).

Who prefers to use citric acid, should apply 1 g of acid per liter, to increase the acid content by 1 g.

• Juices with normal acid content (6-9 g/l), but too light in weight, corrects "dry". Plain wine drinks (guilty must) should contain 60 ° Ochsle, good 80 ° table wines (fermented to the end), and dessert wines (with residual sweetness) 120 ° Ochsle maximum.

• Juices with too high acid content are subject to "wet" correction (above 9 g/l) and too low weight of must.

• Juices with different acid contents and different must weight are couped. If that's not enough, they must be corrected "wet" or de-acidified with calcium carbonate. If the juices show low acidity, it increases it, by adding lactic acid or citric acid.

The following utensils and devices are required for the analysis.

For determining the weight of the must: beaker with a capacity 250 cm3, areometr (Ochsle's weight, densimeter) with a thermometer.

To determine the acidity of the acid meter (beaker with a capacity 20 cm3, blue lye)