Good TA bad PH!

In another thread, Tom S said, "If a juice/must has both high pH and high T.A., the recommended procedure is to hit it with tartaric, chill to precipitate the tartrate, and repeat the process if necessary. You should end up with a juice/must at a reasonable pH and T.A.". Seems like the same would apply here

I think tartaric is in order... acid reducing chemicals would raise the pH and lower the TA.

acid reducing chemical?

Here is a second opinion PB. I would not attempt to change the pH of your Zinfandel. It will make a fine wine as is. Keep everything clean, and when the fermentations are complete, raise the molecular SO2 up to 0.5 mg/l, not

0.8 mg/l. (Contrary to popular belief, there is nothing holy about 0.8 mg/l of molecular SO2). The wine will taste just fine, but it may not last for twenty years.

Exactly - but do it _soon_! After fermentation TA adjustments aren't nearly as good as pre fermentation, because they're more easily detectable in the finished wine. Just hit it now with tartaric until the pH is where you want it. Worry about chilling out the excess bitartrate later.

Tom S

Thanks for all the good advice. I'll check again when I rack next, and go from there. Best, PB

I agree with Lum. It will probably taste fine or even great at 12 to 18 months. The is when you get busy. The proper procedure it to drink it before it reaches 3 years.

IMHO Ray