2 replies to this topic

[nychris]

Hello all,

I mistakenly added citric acid to the must instead of tartaric.

The must before the ajustment was .35 ta. After the ajustment with the citric acid it was about .65 ta

It has been fermenting for 3 days and the hydrometer reads 15.0 balling started at 25.0
At this point during the fermentation the Ta test shows .875 Ta

This is a Cabernet Sav.

Will it be OK or have I ruined this wine?
Should I let it go through MLF or stop it?

Any advice please.
Thank you
Chris

[sbl]

Hello all,

I mistakenly added citric acid to the must instead of tartaric.

The must before the ajustment was .35 ta. After the ajustment with the citric acid it was about .65 ta

It has been fermenting for 3 days and the hydrometer reads 15.0 balling started at 25.0
At this point during the fermentation the Ta test shows .875 Ta

This is a Cabernet Sav.

Will it be OK or have I ruined this wine?
Should I let it go through MLF or stop it?

Any advice please.
Thank you
Chris

I know it has been a month since your post, but I do not think the wine is ruined. The acids may have slightly different taste, but both acids have similar pKa's (around 3--that is how strong the acid is), but citric has 3 acid groups while tartaric has only 2. The biggest difference may be the fact that you can remove tartaric acid by cold stabilization.
SBL

[D&S]

Just be aware that citric acid can be metabolized by LABs into lactic acid and acetic acid. Generally speaking, wines won't benefit from an excess of either.