- Mar 25, 2012
- Reaction score
What Reds do you make, and @ what acid level, pH and/or TA, are you aiming for when making them?
I'm typically shooting for TA .6-.75, with pH of 3.5-3.7, but it also depends on how the wine is tasting. Don't mind going a little lower on the pH if needed, it helps with color stability and sulfite effectivenesss.TA around .60% - .80%
These were approximately the accepted ranges that I found when researching from multiple sources.
What kind of wine is it that you are dealing with?Right. I'm under the impression these are the "gold standard" ranges to work within. And depending on different variables (tart, sharpness, balance, etc...) tweak as needed.
Troubleshooting has been more beneficial than research personally.
Currently dealing with .95% TA with a 3.5 pH
Yes, Noblesse, posted by me, not Julie.Thanks for the info. I will have to read those articles intently later on tonight. Was the other one Noblesse? Which was suggested by Julie, I think, in that other post. She also supplied a great article explaining everything one would need to know about Noblesse.
I've noticed that with red wine from grapes my favotite sipping wines usually are at a pH of 3.65 they seem softer. I also check the wines I buy (commercial) a lot of them are from 3.40 to 3.58. The TA measure move can be from 5g/l to 7g/l.I shoot for ph 3.4 to 3.7 and adjust acid by taste. I do longer test for acid.
1. Is it still gassy?The Chambourcin I done fall of 2016 came in @ 3.2 pH. I expected a small rise from primary ferm. and a small rise from mlf. I actually thought I would have to add tartaric acid to bring it down.
Instead it fell to 3.10 had anyone else had one to drop like this?
Mlf was completed, then racked to another carboy until small barrel was prepared. Then I racked it into the barrel for 2 months. Then back into a carboy where it has been setting since. The temperature dropped so I felt I could not degass it unless I warmed it back up to the low 70s. All samples have been degassed to take pH and TA.1. Is it still gassy?
2. MLF done?