Making my first wine. It is about 7 weeks old. After primary and MLF, the pH has risen from 3.5-3.6 to 3.8 and the TA has fallen from 7 g/l to 5.5 g/l. The grapes were Malbec grapes from Washington, USA.
When I first got the frozen must, I raised the TA with 1 g/l of tartaric acid. The wine tastes pretty good. But, being my first wine, I don't know what wine should taste like at 7 weeks. ;-) I read that a high pH can lead to problems and I wonder if 9-18 months from now, when the fruit flavor that dominates now mellows, if the wine would be flat tasting.
Should I lower the pH? Just let it continue to age and see if it needs acid later? Or continue to taste it periodically and don't worry if it tastes good? Any advice would be appreciated.
When I first got the frozen must, I raised the TA with 1 g/l of tartaric acid. The wine tastes pretty good. But, being my first wine, I don't know what wine should taste like at 7 weeks. ;-) I read that a high pH can lead to problems and I wonder if 9-18 months from now, when the fruit flavor that dominates now mellows, if the wine would be flat tasting.
Should I lower the pH? Just let it continue to age and see if it needs acid later? Or continue to taste it periodically and don't worry if it tastes good? Any advice would be appreciated.