I picked up a few buckets of chilean juice at a lhbs for my first stab at wine (very experienced in beer).
Because they were already fermenting when I got them home I wasn't able to get accurate readings on everything prior to pitch however about 1/3 of the way through fermentation I did a pH and TA test and I'm a bit confused by the results.
The pH and TA for both the reds came in at 3.25 and 5 g/l. The white came in at 3.6 and 7.25g/l. I did all three TA tests four times and averaged the results (which were all very consistent). Fwiw I was doing the titration with a pH meter not the indicator solution.
Both of the reds are out of the ideal range but in opposite directions so I'm not quite sure what I should do. I was planning on adding tartaric acid however that will just lower the pH even further.
I could add some chalk to raise the pH and then add some acid bit I'm worried about messing with it too much.
I did taste them but unfortunately I don't know exactly what I'm looking for to determine which direction to go.
Thoughts?
Because they were already fermenting when I got them home I wasn't able to get accurate readings on everything prior to pitch however about 1/3 of the way through fermentation I did a pH and TA test and I'm a bit confused by the results.
The pH and TA for both the reds came in at 3.25 and 5 g/l. The white came in at 3.6 and 7.25g/l. I did all three TA tests four times and averaged the results (which were all very consistent). Fwiw I was doing the titration with a pH meter not the indicator solution.
Both of the reds are out of the ideal range but in opposite directions so I'm not quite sure what I should do. I was planning on adding tartaric acid however that will just lower the pH even further.
I could add some chalk to raise the pH and then add some acid bit I'm worried about messing with it too much.
I did taste them but unfortunately I don't know exactly what I'm looking for to determine which direction to go.
Thoughts?