How much tartaric acid do you typically add prior to fermentation? How much tartaric acid do you typically add post fermentation. I know it varies year to year but I am looking for a general answer. I get my grapes from Central California and it seems like every year I am having a tougher time getting my pH in the 3.5 range (cabernet and merlot grapes).
This year my must measured 3.8. I added 100 grams of TA/20 gallons of must. After MLF the pH measured 3.7. I then added 60 more grams to a 26 gallon barrell and my pH is around 3.68.
This year my must measured 3.8. I added 100 grams of TA/20 gallons of must. After MLF the pH measured 3.7. I then added 60 more grams to a 26 gallon barrell and my pH is around 3.68.