Hi All,
I have a nice cabernet going in carboys now (30 gallons), and though the PH/TA levels seemed OK prior to fermentation (TA 6 and PH 3.6) the TA has now dropped to 4.5 with a PH of 3.48. My question: Is there a way to safely increase the TA after fermentation? Every article I read always says to add it before, but is it possible to add it after and get adequate results??
Any help would be greatly appreciated. Thanks, PB
To answer your specific question, yes, you can add acid after fermentation. It is always better to adjust before but to correct a fault you can do it after.
Your PH is fine. You want one below 3.5 and you have 3.48. The only reason for adjusting at this point is for taste. If you decide it would be improved if it were a bit more acid you can certainly do so. Do some taste trials to determine how much to add.
Ray
Thanks alot Ray. PB
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