spinelli01
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- Joined
- Oct 19, 2010
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Hi - I'm making 5 gallons of wine from Syrah grapes. After primary fermentation, I pressed the wine and decided to try MLF. Prior to MLF, Malic acid was over 500mg/L, TA was around 8.5 g/L and pH was 4.0. After MLF the Malic acid is 0, TA is still 8.5 - 9, and the pH is still 4.0. I use the Accuvin test kits. I'm a little confused with my results, and unsure how to decrease both pH and TA. I'm fairly happy with the taste and smell of the wine, but there is still a fair amount of carbonation. I was a little nervous the wine would spoil until I could figure out what to do, so I placed it in the garage (temps range from 30 - 45 degrees). What do you think has happened during MLF, and how do I correct both pH and TA at the same time?