I've got a kit chardonnay which I added dried apricot to during primary ferment. It's pH is pretty low at about 3.3 and it tastes tart. May try CS in the fridge on half of it to see if thet will help. My other Brehm Chardonnays measure pH 3.83 after ferment and mlf and might need a little acid to taste. Don't want to blend those two so am looking at options for both.
Cheers!
-johann
Ph will lower? Really? I'll start trying the additives then slowly a little at a time only to taste and taking the pH/TA measurements as a reference.
Cheers and thanks for the notes!
-johann
Ok, I'm a little confused. I thought if you have a low ph wine say 3.22 and you did a cold stabilization the ph would rise. I just did this & it did rise from the 3.22 to 3.34, not great but better. Lots of diamonds dropped too. It was a juice bucket Cab. Roy
Thanks J & J, pretty sure I read that article & even printed it out. Will re-read tonight. I have been plagued with low ph wines & im not sure why. But Working on it! Roy
John, When we grew our own grapes in the Ga Mts we didn't have much of an issue, but didn't have a Venmetric 300 then, LOL. We get fresh grapes from Calif, buckets from Calif & Chile. The Chilean buckets seem to be better. Also do kits, where the ph tends to be better. Also buy concentrates from Home Winery & others. Roy
Ok, I'm a little confused. I thought if you have a low ph wine say 3.22 and you did a cold stabilization the ph would rise. I just did this & it did rise from the 3.22 to 3.34, not great but better. Lots of diamonds dropped too. It was a juice bucket Cab. Roy
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