first of all, when someone says low acid they mean higher ph numbers like 3.6-3.7, and high acid as 3.1-3.0, is this correct? My ph reader is giving me readings of 3.0 and 3.1 which is high acid strength. My TA readings are usually around 1.2 or higher which is the amount a acid. Ok, I've read the directions very carefully and feel like I'm doing the reading correctly. Also my SG is 1.080, 11% alcohol, and balling is 20. The TA is my only problem and its way to high to chemically adjust, cold stabilization can't get it down far enough and I don't have any other less acid wine to blend.
Is there anything I can do before harvest? I've heard of someone in Maine putting limestone around the bushes, or would it help if I pick at 23brix instead of 22brix. I would appreciate any suggestions, this is the second year at this hobby and I keep getting high TA and it makes my wine tart.
thanks, gordon
Is there anything I can do before harvest? I've heard of someone in Maine putting limestone around the bushes, or would it help if I pick at 23brix instead of 22brix. I would appreciate any suggestions, this is the second year at this hobby and I keep getting high TA and it makes my wine tart.
thanks, gordon