Jim Stewart
Zucchini wineTaking the recent good advice of Darlene V and Jack Keller as guidance, I started a two gallon batch of zucchini...
First, sweetening does not actually change the acid level, it just balances out the acid. If you want to lower acid there are several options. On a unfermented must, you could use a yeast that will utilize more acid for metabolic activity, lalvin 71b-1122 is known for reducing malic acid, citric acid is heavily utilized by yeast as well. Also you can have the wine undergo MLF to alter the taste (changing harch malic to smoother lactic acid).
Campden VS Hot WaterHi Andie, That is an interesting question you've brought up. What I must point out...
After the wine is finished fermenting you only have two options. If there is any acid blend, tartaric acid or grapes (raisins also count as well as tamarinds) you can add potbuttium carbonate (calcium carbonate as well) to precipitate some of the tartaric acid out as bitartrate salts via cold stabilization. this will not work for other acids. Adding the alkaline carbonates will affect the pH, increasing it, but since the acids (citric, malic, lactic, succinic, acetic as well as many others) will not precitate out, their flavors will still be present. For instance, calcium citrate (the calcium salt of citric acid) is often added to foods to increase tart flavor. It tastes just as or nearly as tart as citric acid.
For wines that are high in citric and malic acid the only feasible option for reducing acidity is blending with a low acidity wine.
