Usually do my blend of Frontenac/Marquette/St-Croix grapes with a malolactic fermentation. The wine usually finishes somewhere about TA 8 and pH between 3.4 and 3.5. Last year the wine finished at TA 7.1 and pH of 3.50. That was the best I got so far. I always do a cold stabilization and seed with cream of tartar.
A few people also suggested I do a chemical acid reduction of the must. Any benefits to doing this with the way my wine usually finishes? Are the risks worth taking?
Thanks,
Rob
A few people also suggested I do a chemical acid reduction of the must. Any benefits to doing this with the way my wine usually finishes? Are the risks worth taking?
Thanks,
Rob