Two acid observations that I’ve been amazed by:
1. The buffering capability and the difference in buffering capability of wine preferment (is that two amazements?). I deal with high pH grapes in my neck of the woods. I regularly add a pound of tartaric per bin (nets 65-75 gallons) to my ferments. This generally moves the needle around .1, maybe .15 pH. I shoot for 3.6 pH. I’ve measured the must the next day and it was right back to where I started and others accepted the change in pH with open arms.
2. You can throw a lot of acid at wine preferment, but not post ferment. Take the pound (454 grams) of acid into that 70 gallons (265 liters) of wine, you get 1.7 grams per liter. I’ve had finished wine that I considered “flabby” with pH of 4.1, that became undrinkably sour after adding .3 grams per liter. Acid adjustments are almost like 10X more influential in
taste post ferment than preferment in my experience. This is why I throw away the pH and TA meters post ferment and if I do any adjustments post ferment, it is to taste only; kind of like adding salt to a nice steak.
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