Confusion

[s0615353]

Today after finally getting things settled after Sandy I went to check and stabilize my Syrah/Cabernet. I tested the MLF and it was below 30 g/ml so I added my sulfite to stabilize. The strange thing was that I got a higher TA reading after the MLF than before. Just before pitching the yeast I measured the TA at 7 g/L and 3.6 PH, now after the MLF I got a reading of 8.5 g/L and 3.6 PH. I tested the TA twice just to be sure and both times they gave the same reading. I was using the Acuvin TA quick test if this makes any difference. The wine tasted fine, I was just a little puzzled from the reading.

 

[s0615353]

Unless, I misread the meter or the tester has gone bad can you think of any reason why the TA would go up instead of down after fermentation and MLF. From my understanding TA is the measure of Tartaric and Malic acid primarily, so the TA should have gone down instead of going up.