I am getting ready to ferment a batch of blueberry tomorrow. The PH is 3.12 and the TA is 3.0. What should I do?
- posted
19 years ago
TA - PH ???
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- posted
19 years ago
carry on
3.12 | and the TA is 3.0. What should I do? | |- Vote on answer
- posted
19 years ago
I'd bump up the TA a bit (by 0.5-2 g/l) or else leave it as is, all depending on how much residual sugar you intend to be present in the wine. The TA will increase during fermentation and you may well end up with a final TA of 4-5.5 g/l which would be slightly low for a dry red wine (I'd aim for a final of around 6).
Ben
Improved Winemaking
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