Viognier thoughts

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zadvocate

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I used super clear last week and filtered today 1 micron and .5 micron. I tested and ph was 3.5 and TA was 4.8. The taste is OK but definitely needs a little more acid.I have never had much luck adding acid so I did a bench trial raising the TA to 5.5, 5.75, 6, 6.5, and 7. I think 5.75 tastes the best. Have not cold stabilize this one either. Just wondering what you all would recommend I do to get it near 5.75?
 

salcoco

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5.75 grams/liter minus 4.8 grams/liter equal .95 grams/liter the amount that needs to be added. multiply times the amount of volume in liters add this amount to the batch
 
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