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