Comments on: Apple Wine: Processing the apples http://www.washingtonwinemaker.com/blog/2009/08/31/apple-wine-processing-the-apples/ Growing grapes and making wine in Bellevue Sat, 04 Feb 2012 16:41:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Erroll http://www.washingtonwinemaker.com/blog/2009/08/31/apple-wine-processing-the-apples/comment-page-1/#comment-36189 Erroll Sun, 17 Jan 2010 06:31:27 +0000 http://www.washingtonwinemaker.com/blog/?p=923#comment-36189 Tomer's right that malolactic fermentation will consume almost all of the malic acid and convert it to the milder lactic acid. If that sounds too drastic, you might consider <a href="http://www.washingtonwinemaker.com/blog/2007/07/19/oregano-wine-recipe-fixing-the-ph-crash/" rel="nofollow">neutralizing a portion of the acid with potassium bicarbonate</a> like it did with my oregano wine. Another option is to balance the acid or smooth over faults by <a href="http://www.washingtonwinemaker.com/blog/2008/12/09/sweetening-wine-an-example/" rel="nofollow">sweetening the wine</a>. Hope this helps, Erroll Tomer’s right that malolactic fermentation will consume almost all of the malic acid and convert it to the milder lactic acid. If that sounds too drastic, you might consider neutralizing a portion of the acid with potassium bicarbonate like it did with my oregano wine. Another option is to balance the acid or smooth over faults by sweetening the wine.

Hope this helps,
Erroll

]]> By: Tomer http://www.washingtonwinemaker.com/blog/2009/08/31/apple-wine-processing-the-apples/comment-page-1/#comment-36160 Tomer Fri, 15 Jan 2010 19:35:34 +0000 http://www.washingtonwinemaker.com/blog/?p=923#comment-36160 Melo fermentation will consume most if not all of the Malic acid (the main acid in apples). Melo fermentation will consume most if not all of the Malic acid (the main acid in apples).

]]> By: Michael http://www.washingtonwinemaker.com/blog/2009/08/31/apple-wine-processing-the-apples/comment-page-1/#comment-33504 Michael Tue, 20 Oct 2009 02:23:02 +0000 http://www.washingtonwinemaker.com/blog/?p=923#comment-33504 I have a question about apple jack, I have been reading your posts, and I make apple jack out of unpasturized cider. it is very good with a high alchohol conten, but is sour ( tart) aging helps a little but was wondering if there is any way to reduce this tartness. Thanks mike I have a question about apple jack, I have been reading your posts, and I make apple jack out of unpasturized cider. it is very good with a high alchohol conten, but is sour ( tart) aging helps a little but was wondering if there is any way to reduce this tartness.

Thanks
mike

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