I just measured my wine numbers to compare to must. Here's what I got.
must measured 9/18, wine today 10/4
Pinot
Must: pH 3.65, TA 6.1 g/L
Wine: pH 3.61, TA 7.0 g/L
Blend
Must: pH 3.32, TA 8.8 g/L
Wine: pH 4.06, TA 6.8 g/L
What the hell? Pinot's TA went up and the blend's pH went up. Those seem backwards. In Pambianchi's book the TA range for must is 6-8 which is why I didn't mess with acid additions at yeast pitching. But wine ranges 4-5.5 g/L. my pH is a little high for both.
Not quite sure what to do here.
must measured 9/18, wine today 10/4
Pinot
Must: pH 3.65, TA 6.1 g/L
Wine: pH 3.61, TA 7.0 g/L
Blend
Must: pH 3.32, TA 8.8 g/L
Wine: pH 4.06, TA 6.8 g/L
What the hell? Pinot's TA went up and the blend's pH went up. Those seem backwards. In Pambianchi's book the TA range for must is 6-8 which is why I didn't mess with acid additions at yeast pitching. But wine ranges 4-5.5 g/L. my pH is a little high for both.
Not quite sure what to do here.