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?
TA - PH ???
Jul 16, 2004
2 Replies
carry on
3.12 | and the TA is 3.0. What should I do? | |
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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