TurdFurguson
Junior
- Joined
- Sep 19, 2012
- Messages
- 8
- Reaction score
- 0
I recently racked my wine (Merlot) after about 3 weeks in the secondary. According to the hydrometer, fermentation is done.
I snagged a pH meter from work and used my acid kit to measure TA. I came up with .625% - .65%. I keep going slightly over when adding the NaOH, but I'm pretty certain I'm in that range. I double checked with the color change method and got similar results.
When I used the meter to measure the pH of the wine, I got 3.98. This meter only had 7.01 solution to calibrate with, so maybe it's off. It tastes a bit acidic to me. I don't want to add tartaric to bring the pH down since that will bump the TA up. Should I be concerned with this? I did not do MLF and I have not added any more kmeta. I did see some charts that adjust kmeta based on pH. Is 3.98 too high and why would pH be high with TA also being high? I thought they moved in opposite directions? Should I just age the wine and see how it tastes in a couple months? This was from pressed grapes (California Merlot).
I snagged a pH meter from work and used my acid kit to measure TA. I came up with .625% - .65%. I keep going slightly over when adding the NaOH, but I'm pretty certain I'm in that range. I double checked with the color change method and got similar results.
When I used the meter to measure the pH of the wine, I got 3.98. This meter only had 7.01 solution to calibrate with, so maybe it's off. It tastes a bit acidic to me. I don't want to add tartaric to bring the pH down since that will bump the TA up. Should I be concerned with this? I did not do MLF and I have not added any more kmeta. I did see some charts that adjust kmeta based on pH. Is 3.98 too high and why would pH be high with TA also being high? I thought they moved in opposite directions? Should I just age the wine and see how it tastes in a couple months? This was from pressed grapes (California Merlot).