Hi Vic

Lum is right. Grapes do contain about equal amounts of tartaric/malic.
Apples contain almost all malic. So - by adding acid blend you have
not actually achieved a grape like balance. (eg the malic is still greater
than the tartaric). If you want to start experimenting with acid
management, I suggest you get the individual acids to work with and
throw that acid blend away. HTH

Frederick



"Lum" > wrote in message
...
>
> "Vic Whirlwind" > wrote in message
> ...
>> Lum,
>>
>> I think you misunderstand me. The dessert apples are like a blank slate,
>> since they are lacking in acid and tannin. Effectively, all they bring
>> to
>> the table is body. In fact, grapes, apples, and sometimes pears give the
>> best body, since they are really the only fruits whose fruitiness
> winemakers
>> don't have to counteract by watering down the juice.
>>
>> I have already supplemented what was not there (normal acid levels) with
>> >
> acid blend which, of course, is similar to the acid profile of vinifera
>> grapes. That's why these wines' acid profile IS like that of grapes now.
>
> I did misunderstand Vic. Sorry.
> Grapes contain about equal amounts of amlic and tartaric acid and a tiny
> amount of citric acid. Most acid blends contain about equal parts of
> malic,
> tartaric and citric, so acid blend has much more citric acid than grapes.
> But, I do get your point.
>
>> SO, if what I have in there now effectively mimics the acid profile of
>> grapes, could I then do MLF, later adding tartaric acid to counteract any
>> flatness MLF brings?
>
> I don't know why you can't do MLF. But, the butter character depends on
> how
> MLF is conducted.
> More MLF info here http://home.att.net/~lumeisenman/chapt13.html
>
>> Thanks for bearing with me.
>
> Good luck,
> Lum
> Del Mar, California, USA
>
>