Questions tagged [acidity]

Acidity the level of acid in substances such as water, beer, or wine. Can be used to discuss the measured acidity via pH level or perceived acidity on the palate.

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Does wine acidity change during aging

I'm making a wine with some pretty green tasting sangiovese grapes. I did a MLF to help soften the taste but it's still pretty sharp to my palette. How will that sharpness change as the wine ages? ...
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Can I degas to increase pH in a stuck fermentation?

I have an oak leaf and burdock wine that has gotten stuck at a SG of 1.024. The pH reads 2.76, so I suspect that the high acidity has caused it to get stuck. I understand that dissolved CO2 can cause ...
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Ice cider - fermentation won't start, extreme acidity reported

I'm making a batch of ice cider, from apples from my own trees (not shop-bought juice). No preservatives. The constituent apples are early this year, and most of this batch is windfalls; 55% green ...
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How to reduce acidity with precipitated chalk

Precipitated chalk can be used to increase the pH of a wine (reduce acidity). Precipitated chalk typically comes with an instruction such as (example): "Add 1g per gallon to reduce the acidity (...
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Help : White wine tastes like soap

So I was planning to make some white wine, I started with some green grapes and after checking the pH it was too low so I added some citric acid which made the juice became too acidic, to bring down ...
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Non-Alcoholic Brewing Safety Question (pH)

I'm trying to brew "non-alcoholic" (<0.5% abv) beer using the BIAB method by using a smaller amount of grain than is typical. I'm happy with the resulting beer except that I believe the ...
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Acid production in sugar wash fermentation vs wort/beer fermentations

I have been experimenting with sugar wash fermentations. I've tried sucrose (cane sugar) as well as dextrose (corn sugar) and observed stalled fermentations in both, in spite of sufficient yeast ...
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Hard Cider causing burning stomach sensation

I only recently started making hard cider at home. My problem is that it causes a uncomfortable burning sensation in my stomach after two or so drinks. I am using about 5g of yeast and 1.5kg sugar on ...
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Changing the PH of mead for fermenting necessary?

I’m currently creating a batch of mead. I’ve watched a lot of videos about the process. I’ve seen some people do it because they said you need to have it between 3.6 and 3.9 ph. And some just don’t ...
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Fruit 'wine' - acetic acid and alcohol

I did a little bit of a fermentation experiment by adding water to a large jar half full of fruit (nectarines). I did not add any sugar or yeast. The final product is very sour, which I'm assuming is ...
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Reduce acidity of hard cider

I've brewed some cider from cooking apple juice. The apples were unusually sweet for cookers so there was enough sugar and I added teabags to add tannin. This gave me cider at ~6.3% which tastes OK ...
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Keg corrosion potential of lemon juice adjunct

I have a recipe for a false cider that requires the addition of lemon juice after secondary fermentation prior to bottling/kegging. I've done this before in the bottle with good success but I'm ...
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Acidity in wine

I'm fermenting wine from juice. I forgot to rack into the glass bottle after fermentation begun. So I achieved the whole fermentation in the plastic bucket. Then I racked into the glass bottle with ...
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Can I use tartaric acid in cider(apple wine) to decrease ph

From the things I've read apples don't contain tartaric acid and some websites say to use malic acid and I've found 1 that says to use tartaric and not malic. Tartaric is more readily available to me, ...
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How is the conversion of raisin to tannin and acid?

It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion ...
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stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
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A recipe for a White IPA calls for dextrose and lactic acid. What are they used for?

For my next brew, I'm brewing this Deschutes Chainbreaker White IPA clone recipe using LME as described at the bottom of the page. I'm unfamiliar with the use of lactic acid and dextrose in brewing ...
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How to raise pH (or lower acidity) of mead

I have a mead that I think has too high of an acid level. I am looking for ways to raise the pH or lower the acidity1. Roughly 7 months ago, I made a 5 gal batch of mead. The original fermentation ...
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12 votes
2 answers
2k views

Does PH affect hop bitterness?

I've always disagreed with the idea that dry hopping or late hopping added 0 IBUs to your end product. If I ever brewed a kit or recipe and followed the hop schedule exactly, it would pretty much ...
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No-rinse acid sanitizer - is there a risk?

My homebrewer friends recommend the StarSan acid sanitizer, hands-down. I tried it once and it foamed everywhere and left a bunch of rings in the carboy and the bottles. It made me paranoid that it ...
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Is this recipe correct

Hi I'm brewing some apple wine at the moment, following a recipe for a dry apple wine from CJJ Berry's "First Steps in Winemaking" (2006 reprint p185). The recipe lists ONLY the following ingredients:...
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