- Apr 8, 2018
- Reaction score
I inoculated my '17 pinot with malo on 7/12. The PH was already around 3.8 for the 14 barrels inoculated. Now they are all around 4.0 - 4.2. I read that acid additions should be done before fermentation, but there wasn't any description as to why. There is little to no free so2 right now because I was waiting until after malo to rack and didn't want to impede that. So now I am worried about the PH skyrocketing while having no free so2. In yall's opinion, should I wait until malo is done, add tartaric acid AND so2, then rack? What order should I be doing things here?