StevenD55
Senior Member
- Joined
- Nov 19, 2015
- Messages
- 133
- Reaction score
- 38
I have several batches of wine predominantly from Valiant grapes (known for low acid and difficult for me to read TA results due to very dark color). All of the batches appear to need a lowering of the pH and all have gone through primary fermentation, unfortunately. Right now one batch is in excess of 4.2 according to my meter and granted calibration may be an issue since I'm new to using it. Regardless, the wine does taste a little flat and a bit sweet. So, I'm thinking that even if the calibration is off, it still indicates a potential problem.
So, I'm wondering what best type of acid might be to add, malic, tartaric or citric and what pitfalls might be awaiting me.
Thanks.
So, I'm wondering what best type of acid might be to add, malic, tartaric or citric and what pitfalls might be awaiting me.
Thanks.