dmguptill
Chemist-turned-home-winemaker
I've got a couple Chilean juice buckets and when I tasted them after fermentation they definitely seemed flabby and flat. I tossed them on oak cubes, but I got a pH meter to see where the pH is at and they are both around 3.7-3.8.
Can I safely add tartaric at this point to bring the pH down? What pH should I aim for, or should I just go exclusively by taste? I did a quick bench trial on one and 3.3-3.4 made it seem too tart.
Also, how will post-fermentation-added tartaric affect the aging potential? The one I tried bench trials on is fairly tannic.
Can I safely add tartaric at this point to bring the pH down? What pH should I aim for, or should I just go exclusively by taste? I did a quick bench trial on one and 3.3-3.4 made it seem too tart.
Also, how will post-fermentation-added tartaric affect the aging potential? The one I tried bench trials on is fairly tannic.