TA/pH adjustment confirmation

Sep 10, 2004 1 Replies

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Patrick Heron 21 years ago

I'm looking for a little confirmation that my adjustments are reasonable -- and that perhaps a little more might be in order.

I crushed 200# of Cab Franc last night with the following numbers:

29.4° .6 TA
3.8 pH

Tonight I added 2.5 oz (70g) of tartaric and the numbers now read .71 TA and 3.6 pH. These sound pretty good, however I worried that post MLF and post press TA will go down too much and pH will go up too much. Thoughts on adjusting a little more?

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Tom S 21 years ago

I would if I were you. The pH will rise during ML and some of that TA will drop out during aging. I'd want to start at pH 3.5 maximum. BTW, I hope you're using a very alcohol tolerant strain of yeast (assuming you want the wine to go dry).

Tom S

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