Well I finally got around to buying a pH meter and decided to test my ready-to-bottle Viognier because it's pretty tart tasting. The only problem - the pH is at 2.77 and should be up to at least 3.1. I tested it a couple times and it was the same. The TA is 0.68% and I'm happy with that but know I could reduce it and still be ok.
So I need some advice. I think my options are:
1 - Backsweeten and see if that covers up the tart taste.
2 - Cold stabilize. Not sure if this will actually do what I want as it lowers acidity and may lower pH according to some people.
3 - Add a deacidifier. Potassium bicarbonate? Acidex? I'm not sure these will work for as much change as I'll need.
Any thoughts on what I should do?
So I need some advice. I think my options are:
1 - Backsweeten and see if that covers up the tart taste.
2 - Cold stabilize. Not sure if this will actually do what I want as it lowers acidity and may lower pH according to some people.
3 - Add a deacidifier. Potassium bicarbonate? Acidex? I'm not sure these will work for as much change as I'll need.
Any thoughts on what I should do?