Low PH and Acidity

[pecka]

My 11 gallons of Pinot Noir just finished malolactic fermentation. My PH is 3.4 and my TA is .325%. Since they are both low I am not sure what to do. I checked the acidity twice to make sure i didnt mess anything up. Any thoughts?

 

[Snafflebit]

What was your pH and TA at the start? And maybe the MLF slowed but is not actually finished.

 

[LoveTheWine]

What did you use to check acidity?
If there is any Co2 left in the wine, the measurements will be askew.

I suggest taking a sample, heat it a bit in the micro. Let it come to room temp and then shake it until all the Co2 is gone.
I would then use a PH meter for both TA and PH measurements.
Make sure you know your regents are ok and of proper strength.

Acid testing kits and PH strips are both a waste of time.

 

[ShawnDTurner]

PH is Right on for Pinot but I have doubt about that TA. How did you test? What did you test with?

 

[vernsgal]

PH is Right on for Pinot but I have doubt about that TA. How did you test? What did you test with?

I agree. Your PH looks fine. I do have to ask how you tested your TA because it just doesn't look right.
To raise you TA it's going to lower your PH or vise versa.

 

[Snafflebit]

I wonder if you are using 0.2N sodium hydroxide but are using the calculation that assumes 0.1N. Your TA measurement would be wrong.

 

[pecka]

Thats it, I just purchased a new acid test kit because the other was old. Sodium hydroxide in the new one is .2N vs .1N for the old one. I would have never figured that out, thanks! I feel better since I started with a PH of 3.2-3.3 range and a TA of around .7%. I am so relieved, I bet when i test the acidity now (correctly), the MLF did exactly what i was hoping for.
Thanks again!

 

[salcoco]

numbers are great but how does it taste.