[Flem]

I have a RJS winery series Washington Merlot that had been bulk aging for about 7 months. After about 3 months the pH was 3.3 and the TA was .725. I just bulk aged it for about 4 weeks between 32 and 39 degrees F and it did not drop any crystals. This morning I did a re-test and the pH was 3.23 and the TA was .735. My question is, am I too low on the pH (and high on the TA)? I felt I was borderline low with my first test. Most ranges I see for reds is between 3.4 and 3.65. Am I okay or should I make an adjustment?

[djrockinsteve]

Mike if this is a kit I wouldn't worry too much about it. There is a lot of money spent on making these juices to be exactly the way the company wants. I am surprised you had no acid drop out.

[Flame145]

Originally Posted by Flem

I have a RJS winery series Washington Merlot that had been bulk aging for about 7 months. After about 3 months the pH was 3.3 and the TA was .725. I just bulk aged it for about 4 weeks between 32 and 39 degrees F and it did not drop any crystals. This morning I did a re-test and the pH was 3.23 and the TA was .735. My question is, am I too low on the pH (and high on the TA)? I felt I was borderline low with my first test. Most ranges I see for reds is between 3.4 and 3.65. Am I okay or should I make an adjustment?

I think typical ph should be between 3.2 and 3.6. I think your fine where you are