Search results

I have red grape wines and my PH is 3.4 but T.A is .9, how do I bring this down?

I have racked and the smell did get better. I very sure that all my containers were cleaned. So what do I do now?

Thanks alot for all the info

I crushed California cab grapes in sept. Its now in secondary and it has like a sulfer smell to it? Is that normal for cab grapes

I took reading 5 days after crushing, I added tartaric the 6th day. The wine is still fermenting. I added after the reading.

Robie I used stirps for PH and TA I already added 4 tablespoons of tartaric acid to 25 gallons of wine. I called my local wine supply store and he recommended 1 gram per litre.The grapes are zin, san,

I am fermenting some california red grapes and my T/A is 8 and PH is 3.8 what can I do to correct this? I am 6 days into fermenting

I bought some 55 gallon food grade plastic barrels and they had stored lemon pop in there, I washed them and use one step but they still smelled like like lemons. I crushed the grpes already and they are fermenting, will the lemon smell effect the grapes?