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How much Acetic acid is too much in Wine?


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I have access to a bunch of old wine I'd like to turn into a vodka. It was tested by the winery and has 15g/L acetic acid. Any idea how much acetic is too much to bother messing around with? Also, if it is worth messing around with, whats the best way to go about neutralizing some of that acidic acid? Baking soda?



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I would use potassium carbonate to reduce the acidic acid. I have distilled many "faulted" wines before and the biggest concern I would have would be the SO2 that has been added. Some of the time the distillate is not very good and carries a strong SO2 nose. 

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