Adjust Acid Before, During, or After Malo Fermentation?

Hi - did a search on this, but still have a few questions...

I have two 14 gal Demi-Johns that are 2/3 filled with Chardonnay must that has been fermenting for 7 days. Primary fermentation appears complete as SG is below 1.00 and Demi-Johns are pushing little CO2 through fermentation locks.

Plan is to "top up" one Demi from the other and put remaining liquid in reserve. Was going to add malo culture just before this step. Measured pH and it looks to be 3.8-4.0 (using paper, although looking at other posts sounds like a good pH meter is worth the investment). So seems like I need to add some tartaric acid (probably should have done this sooner?). Taste is a little flat, which I think is consistent w/ low acid. Questions are:

1) When is the best time to ajust acid - before, during, or after MLF? 2) If I need to do it before, OK to hold off on MLF for a few days until I can get some tartaric acid and a better pH meter? (Concerned about exposure to air given primary fermentation is done - suppose I could proceed with top up of primary Demi to avoid this?) 3) Should I be doing this adjustment by measuring TA or can I get by just looking at pH? 4) When I fill the primary Demi, OK to fill completely or do I need to leave space for MLF?

Many thanks,

Ray

Reply to
Ray Scanlan
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Adjust Acid as soon as possible- it is better to adjust earlier in fermentation than late. Post fermentation acid additions can lead to a prevelant acid taste (not the best description)

Your MLF is not going to be vigorous, so if your primary fermentation is near it's end then top up.

Most will tell you that PH is the most important of the 2 pieces of information. That I agree with, but if you dont have a ph meter then go with the TA.

You dont need much space for MLF- get it up into the bottom of the neck at least- it doesn't really bubble or foam or do anything vigorous that you need to look out for. HTH John Dixon

Reply to
J Dixon

Ray, The target pH for white wine is about 3.1. Less than that may be too acidic for MLF, and (if it is) the pH should be increased with K2CO3.

Generally, one adjusts acid before fermentation begins, to get it within the target range. However, malolactic will lower the acidity as well, so --- if malolactic is planned --- that should be taken into consideration. After MLF, you would want to test the acid again, and adjust it if it was still too high (even after MLF). This is better done with taste testing than instruments.

Hmmm, exposure is a concern. You could inject CO2 gas (perhaps from another fermenting batch) instead of topping up.

It seems (from the "Value of pH Meter" thread) you can do it just by looking at pH. Take a measured sample. Stick the probes in it. Add (a measured amount of) tartaric until you get the pH you are looking for. Then add the same weight/volume ratio of tartaric to the main must.

You always need to leave a bit of headroom in a carboy. Liquid does not compress, air does, and liquid volume increases with temperature. MLF creates a lot of bubbles, but doesn't (in my experience) foam up like the primary ferment. 3-4 fingers in a 5-gallon carboy should be enough. I think.

Reply to
Negodki

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