StillSmart

Re: belvino chardonnay

2014-07-26T08:09:59+00:00

Hi Vino Cheers, the citric would be added with boiling water and left to stand for 1 hour so i presume this would be the inversion period,i didn't think it had to be boiled constantly but just required to stand for at least 20 mins in a hot solution.

Cheers

Statistics: Posted by billmcc — Sat Jul 26, 2014 8:09 am

Re: belvino chardonnay

2014-07-23T19:26:24+00:00

billmcc wrote:
if i added the citric acid when adding the sugar for inverting would this effect the enzymes working cheers.

I'm not sure if I am reading this correctly, but I make a lot of wines.

Adding citric acid to sugar does not invert it unless you boil them together for about 30 mins, adding citric acid would only bring down the pH value of the fermentation.

So in answer to your question, adding the citric acid when adding the sugar may effect the enzymes if they require a high pH value to set them off, personally I often add citric acid when adding nutrients and enzymes and have had NO failures.

Statistics: Posted by vino-tinto — Wed Jul 23, 2014 7:26 pm

belvino chardonnay

2014-07-23T17:11:03+00:00

Hi all just made up 23 ltr kit of belvino chardonnay the instructions say add the dried fruit pack 5kg sugar 3ltr boiling water and the packet of enzymes and to leave to stand for 1 hour,if i added the citric acid when adding the sugar for inverting would this effect the enzymes working
cheers.

Statistics: Posted by billmcc — Wed Jul 23, 2014 5:11 pm