Cheeto Bronze
Junior
- Joined
- May 30, 2020
- Messages
- 4
- Reaction score
- 2
I have made 3 wine kits so far and just moved to making wine from frozen grapes(Brehm). Everything has been exceptional with the process so far. Grapes started off a bit high on both pH and TA but got it down to pH 3.65 and TA 6.75. I pressed the grapes today after a solid fermentation with the pH mostly at 3.6 and a good TA but kind of high at 6.5. I am wondering if I should be adjusting the pH since it is now 3.7. and the TA is about 6.75. I am heading into Malolactic Fermentation in two days after the wine settles and is racked. Any thoughts?