Teamsterjohn
Senior Member
- Joined
- Jan 23, 2010
- Messages
- 385
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I'm in day 5 with my vino superiors Cabernet sauvignon and tested it. SG 1.050 pH 3.74, acid 6.40 It started out as 5 gallons of frozen must. Would adding tartaric acid now be a good time? And how much. Am I right in that the pH should come down little, and the acid up little? Thanks