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TA problem

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TNAgronomist

Junior
Joined
Feb 19, 2009
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My first batch of wine (cherry) started with an acid content of .1% TA. I added acid blend until it was .6% (which was recommended for fruit wines). I just tested it post fermentation and it is .9% TA. How can I lower it to .6% TA, or is it possible?
 

Manimal

Senior Member
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Dec 6, 2008
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Make sure your sample is completely degassed when you test TA after fermentation. The dissolved CO2 can throw your reading off.
 

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