rwallick11785
Junior
- Joined
- Jun 15, 2012
- Messages
- 21
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I just got 220 lbs of Michigan Cabernet franc. I was pretty impressed to see it read 24 brix. When I ran pH it was 3.58 and the acidity was .51. I know the acid is low and since I plan to do malolactic I know it will drop further and the pH will rise. My question is this: can I run a pH test during regular alcoholic fermentation or will the yeast, etc. skew the reading? I ask because I know I need to add tartaric acid to lower PH and increase acidity to about .65 TA and hope the pH follows suit