Chateau Joe
Snowbelt Fermenter
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- Jan 21, 2009
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Our Chilean viognier juice pails came in and the TA was 3.5-3.8. I'm not sure where acid numbers should be with this grape? Do you think I should add some acid?
Viognier acid question
- Thread starter Chateau Joe
- Start date
Help Support Winemaking Talk - Winemaking Forum:
i would be willing to bet your pH might be high, be sure to check it. I just started a chilean chardonnay and a sauv blanc, the initial PH on chard was 3.8 and the TA was around .4 added tartaric and and brought the PH down to 3.3 and the TA ended up around .65. The sauv Blanc needed a little as well, it seems wine from this climate is low on acidity and higher on ph and wine from california say seems to be higher in acidity at least that's the way it seems. Oh one more thing what ever calculation you come up with for your tartaric addition start with half first!!!! i did the same and half did it! so go easy and recheck after you stirr it up good.
Pat
Pat
