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Wine Making & Grape Growing Forum > Wine Making > Yeast, Additives & Wine Making Science > TA didn't correct


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Old 08-07-2017, 08:49 AM   #11
Johnd
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Quote:
Originally Posted by mainshipfred View Post
So to be clear, we speaking of lowering the Ph it is the numerical value that get lowered and of course the acidity increases. That's what I thought but I swear I've read people doing the oppposite. Thank you
Yes, you are correct.
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Old 08-08-2017, 10:35 PM   #12
mendozer
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Yeah that's why I didn't get the acidification comment. Moot now but, also, I've referenced 4-5.5 g/L as TA in Pambianchi's book. 6-8 is must values.

 
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