Viognier numbers?? I am not sure what to do.

Some would say that is low for TA but I think you might leave it alone if you like it now. It will only get better. I have been slowly but surely moving my TA values down on dry wines, I like them less than 6.0 g/l or 0.6%.

Joe

I have never made it but here are numbers from a commercial viognier: Alcohol 13.9% TA 0.62 pH 3.43 another was 75% Viognier and had Alcohol 11.5% TA 0.79 pH 3.2

Your numbers are right in there so don't worry about them unless you just want to adjust things. Let taste be the judge.

Ray

I plan on drinking this one dry....

I was thinking about increasing the TA.. but I might just let it go..

I probably need some new chemicals for TA tests. Will old chemicals give a higher reading???

Old sodium hydroxide will give you bad values if the normality went south. It shouldn't affect the pH though, you don't need them for that. If you think it needs a little acid it probably does, your tongue is the best tool you have and will be the ultimate arbiter...

Do it on a sample first and taste it twice with some time in between as a reality check.

Joe