DanWine
Junior
- Joined
- Sep 12, 2016
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I've just finished fermenting two different varieties of red wines. They came from separate vineyards and I'd like to make both in a dry style.
After fermentation, the pH on both is fairly high at 3.8 and the TA is also high at .85% or 8.5 g/L. I'm worried about the pH being too high and would like to adjust down under 3.6 to better protect the wine by adding some tartaric acid. But then I worry that by doing this I will make the TA too high for a drinkable dry wine.
Any thoughts?
After fermentation, the pH on both is fairly high at 3.8 and the TA is also high at .85% or 8.5 g/L. I'm worried about the pH being too high and would like to adjust down under 3.6 to better protect the wine by adding some tartaric acid. But then I worry that by doing this I will make the TA too high for a drinkable dry wine.
Any thoughts?