I made 2 batches of wine from grapes last spring. I measured the PH for both prior to fermentation and they were in the 3.5 - 3.6 range. I also measured the T/A and I thing I got a faulty reading (they were around 3-4g/l). I panicked and took the T/A reading into considerations and added tartaric acid. Big mistake.
It wasn't until I measured the ph several month later that I discovered that I must've had bad T/A readings because the ph readings for each batch were 3.1 and 3.3. The T/A's for each are around 9g/l
What should I do to correct/increase the ph?
1) I heard that potassium bicarbonate will work at 3.4g/gallon (reduce acidity by .1g/l). Once that it used, it is suggested that the wine go through cold stabilization. The concern w/ cold stabilization in that it could actually lower the ph.
2) Cold Stablization? I heard this can actually lower the ph though
Thank you for your Help!
It wasn't until I measured the ph several month later that I discovered that I must've had bad T/A readings because the ph readings for each batch were 3.1 and 3.3. The T/A's for each are around 9g/l
What should I do to correct/increase the ph?
1) I heard that potassium bicarbonate will work at 3.4g/gallon (reduce acidity by .1g/l). Once that it used, it is suggested that the wine go through cold stabilization. The concern w/ cold stabilization in that it could actually lower the ph.
2) Cold Stablization? I heard this can actually lower the ph though
Thank you for your Help!
