High ph, High TA

[Flame145]

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]

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]

Your post-dilution numbers look fine. Like @Johnd said, see where it is after fermentation and MLF.

 

[Treeman]

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.