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High ph, High TA

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Flame145

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I started with 18 lugs Cab. and 5 lug Syrah all from Paso Robles.
Brix 27
ph = 3.51
TA = .88

I added 3 gallons distilled water to bring down brix level and hopefully the TA

after the addition of water I re-tested
Brix =25.5
ph = 3.66
TA = .82

I did not add any more water, I was hoping my TA would drop after ferment. It is currently fermenting away nice and strong.

Also hoping a drop of acidity after ML Ferment.

I know most will probably say I should have added more water to bring brix to 24 1/2, but I was concerned about bringing the ph up to high.

Any suggestions ?
Maybe Calcium Carbonate after ferment ?

My testing was done with a vinmetrica ph meter
 

Johnd

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I started with 18 lugs Cab. and 5 lug Syrah all from Paso Robles.
Brix 27
ph = 3.51
TA = .88

I added 3 gallons distilled water to bring down brix level and hopefully the TA

after the addition of water I re-tested
Brix =25.5
ph = 3.66
TA = .82

I did not add any more water, I was hoping my TA would drop after ferment. It is currently fermenting away nice and strong.

Also hoping a drop of acidity after ML Ferment.

I know most will probably say I should have added more water to bring brix to 24 1/2, but I was concerned about bringing the ph up to high.

Any suggestions ?
Maybe Calcium Carbonate after ferment ?

My testing was done with a vinmetrica ph meter
Just wait and see where it is post fermentation....
 

Boatboy24

No longer a newbie, but still clueless.
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Your post-dilution numbers look fine. Like @Johnd said, see where it is after fermentation and MLF.
 

Treeman

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Next time consider a Sangee of several gallons of juice to make a rose wine and then add water back. You will have a larger effect on TA and Brix, keep the juice to skin ratio constant for a bigger wine, and get several gallons of rose wine to enjoy.
 

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