chambroucin

Wine Making Talk

Help Support Wine Making Talk:

  1. M

    Lower TA with MLF and Potassium Bicarbonate

    I have several carboys with Chambroucin must/juice from last fall's grape harvest. After fermentation the TA was 8 gm/L and it was very tart to the taste. I tried to lower the TA by using Malolactic Fermentation (MLF) and Potassium Bicarbonate in two (2) separate carboys. After 3 months the TA...
Top