I am getting ready to pitch yeast on 2 - 5 gallon buckets this evening.
I am co-fermenting a cabernet and merlot bucket.
My initial readings are as follows from the combined buckets.
Brix 25.1
pH 4.06
TA 5.3
So here is my plan and want to hear from you if you think I am heading in right direction.
1. I want to bring brix down to 24.5. I am going to add 0.46L of acid/water (6gm tartaric with 1 liter water)
2. Next I want to increase the TA by 2g/L. This I calculated based on 6 gallons total juice came to 45gm of tartaric acid.
I plan to add half and then retest.
What say the experts?
I am co-fermenting a cabernet and merlot bucket.
My initial readings are as follows from the combined buckets.
Brix 25.1
pH 4.06
TA 5.3
So here is my plan and want to hear from you if you think I am heading in right direction.
1. I want to bring brix down to 24.5. I am going to add 0.46L of acid/water (6gm tartaric with 1 liter water)
2. Next I want to increase the TA by 2g/L. This I calculated based on 6 gallons total juice came to 45gm of tartaric acid.
I plan to add half and then retest.
What say the experts?