Peach wine TA?

Starting a batch of peach wine, using peaches from a local orchard.

What is a good TA to aim for at the start of fermentation?

Thanks,
Erik

How sweet do you want it to be when you bottle?

Well, short of specifying a residual sugar, I would say "off dry". On the low side of sweet.

I would suggest a TA of .6 if it is going to be on the dry side.

Checking several articles about recommended TA for fruit wines at least two respected sources suggest between .55 & .65

(Remember - You can always add a little more acid if it gets too weak but reducing the acid is more difficult.)

Keep in mind that it would be wise to monitor the TA again at end of the primary stage and again at the end of the secondary as you get ready to age it. My current batch of 4 gallons (28lbs) from fresh peaches started fermentation at a pH 3.59 and now at an SG of .992 is at a pH of 3.66. That was in just under a weeks time in fermentation.
I don't currently do TA testing but have some Sodium Hydroxide on the way so I can do it with my pH meter. Since the predominant acid in peaches is malic acid a little loss of that would not be a concern. When I tested today I also tasted and while young the sharpness of the wine was OK. My last two batches mellowed quite a bit within the first 4-6 months and were drinkable and enjoyable at that point. This batch I plan on keeping hands off for at least 8-10 months.



http://winemaking.jackkeller.net/acid.asp

http://www.eckraus.com/wine-making-acidity

thank you Scooter68 and Masbustelo.