mattyc
Member
I racked three different reds tonight, all of which were started in early Jan and clarified (SuperKleer) in late Jan and have been sitting in the cellar for the last 3 months. They all had a sharp bite to them and when I measured the TA on them, all were pretty high:
RJS Cru Select - Cabernet Malbec Carmenere - SG .993, pH 3.25, TA 0.90
RJS Winery Series - Trio Red - SG .994, pH 3.25, TA 0.85
Fontana Premium Merlot - SG 0.992, pH 3.22, TA 0.80
I read that the TA for a red wine should be in the 0.60-0.70 range. Any thoughts or suggestions? I'm assuming the high acidity is giving them that astringent puckering taste/feeling. MLF? Cold-stabilization?
I thought kits were supposed to be perfectly balanced to start with, so I'm surprised to see these all coming out so high.
I measure TA by adding sodium hydroxide until the pH of my sample hits 8.2. pH meter is only a few months old, stored correctly, and 2-point calibrated today.
I have four more reds to rack tomorrow. Any thoughts/suggestions appreciated!
RJS Cru Select - Cabernet Malbec Carmenere - SG .993, pH 3.25, TA 0.90
RJS Winery Series - Trio Red - SG .994, pH 3.25, TA 0.85
Fontana Premium Merlot - SG 0.992, pH 3.22, TA 0.80
I read that the TA for a red wine should be in the 0.60-0.70 range. Any thoughts or suggestions? I'm assuming the high acidity is giving them that astringent puckering taste/feeling. MLF? Cold-stabilization?
I thought kits were supposed to be perfectly balanced to start with, so I'm surprised to see these all coming out so high.
I measure TA by adding sodium hydroxide until the pH of my sample hits 8.2. pH meter is only a few months old, stored correctly, and 2-point calibrated today.
I have four more reds to rack tomorrow. Any thoughts/suggestions appreciated!