spaniel
Senior Member
- Joined
- Aug 23, 2012
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I have ~3.5 gallons of red off my vineyard; it is 2/3 Marechal Foch and 1/3 Oberlin Noir. I did not have acid/pH testing equipment when I started the wine so I don't have the starting numbers.
Now it is at ~14% ABV, SG 0.992, pH 3.89, TA 0.69%. My question is, should I add tartaric acid to bring the pH down? Between the nature of Foch and the oak it is already about as sharp as I want it (as much as you can tell with young wine) so I'm hesitant. But this is my first year acid testing so I'm unsure about whether the pH is too high to store safely.
Modified to correct ABV --- I'm leaning towards leaving as-is as the higher-than-anticipated ABV should make up somewhat for the low pH?
Now it is at ~14% ABV, SG 0.992, pH 3.89, TA 0.69%. My question is, should I add tartaric acid to bring the pH down? Between the nature of Foch and the oak it is already about as sharp as I want it (as much as you can tell with young wine) so I'm hesitant. But this is my first year acid testing so I'm unsure about whether the pH is too high to store safely.
Modified to correct ABV --- I'm leaning towards leaving as-is as the higher-than-anticipated ABV should make up somewhat for the low pH?
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