Pinot Grigio numbers

[Wild Duk]

I have a frozen must bucket of Pinot that I'm getting ready to bottle. I checked it last night and it has a ph of 3.15 and a ta of .58. Do these look good, should I adjust, cold stabilize it, or just bottle???

 

[novalou]

I have a frozen must bucket of Pinot that I'm getting ready to bottle. I checked it last night and it has a ph of 3.15 and a ta of .58. Do these look good, should I adjust, cold stabilize it, or just bottle???

Numbers look fine. How does it taste?

 

[Wild Duk]

Well it taste a bit flat. Would a CS lower the TA and make it flatter??

 

[novalou]

Well it taste a bit flat. Would a CS lower the TA and make it flatter??

Right. CS would drop out acid and really flatten out the taste. You could add some tartaric acid to spice it up a bit.

 

[Wild Duk]

Thx. Would doing that change the PH at all?

 

[novalou]

Thx. Would doing that change the PH at all?

Yes, adding tartaric acid would lower the pH.