Quantcast

Lowering pH with High TA

Wine Making Talk

Help Support Wine Making Talk:

Sudz

Sudz
Joined
Feb 16, 2009
Messages
130
Reaction score
2
I've got a dilemma concerning my Red Zinfandel which has just finished fermentation.

My pH is 3.7 which should be around 3.5. And my TA is too high at about 9.5 which should be about 6.5.

How can I lower my pH without making my TA worse?
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
Do you have calcium Carbonat?
 

Sudz

Sudz
Joined
Feb 16, 2009
Messages
130
Reaction score
2
Yes I do. I know I can lower the TA with it but won't that make my pH even higher?
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
shouldn't change to much
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
What is the process in using calcium carbonate?

Do you need to cold stabilize with it? I thought i read somewhere that CS aided the calcium carbonate.
 

frankr3

Junior
Joined
Dec 6, 2008
Messages
26
Reaction score
0
quick summary

for high ph and high ta - add calcium carbonate
for high ph and low ta - add ta
for low ph and high ta - add potassium carbonate
 

Flame145

Senior Member
Joined
Oct 14, 2010
Messages
196
Reaction score
5
quick summary

for high ph and high ta - add calcium carbonate
for high ph and low ta - add ta
for low ph and high ta - add potassium carbonate
what about if your TA is fine but the ph is a little high ???
add tartaric acid ????
 

frankr3

Junior
Joined
Dec 6, 2008
Messages
26
Reaction score
0
if ta is fine and ph is high, here is my suggestion. high ph can cause spoilage. if your ph is under 3.6 leave it alone. if it is over, you can hit it with ta to lower it. remember ph also goes up slightly during malo which makes it worse.
the ta you add will cause the wine to more acidic, but it will soften in time, ph will not reduce over time.
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
To add to what Frank siad, if you up the ta to get the ph into abtter range, yes it will be tart but you can always do mlf on it which will take away some of that tartness.
 

Flame145

Senior Member
Joined
Oct 14, 2010
Messages
196
Reaction score
5
if ta is fine and ph is high, here is my suggestion. high ph can cause spoilage. if your ph is under 3.6 leave it alone. if it is over, you can hit it with ta to lower it. remember ph also goes up slightly during malo which makes it worse.
the ta you add will cause the wine to more acidic, but it will soften in time, ph will not reduce over time.
OK I understand. Thanks for the help.
 

Latest posts

Top