Wine tastes acidic, pH is 3.8????

[abefroman]

I did my first taste test today and it has a fairly strong acid taste, but the pH is 3.8.

Any ideas what this is?

Other than that its light bodied, wet, strawberry and raspberry notes, a very little hint of spice & pepper, and I'm getting a little carbonation.

Overall its a drinkable but not good wine at this point. (its only like 3 weeks old)

 

[BIGJEFF]

My uneducated guess would be that it's not adged enough....PPP

 

[winemaker_3352]

Let it age - you could also cold stabilize it - that will lower the TA.

 

[abefroman]

Let it age - you could also cold stabilize it - that will lower the TA.

Is it normal for it to taste that acidic with the pH of 3.8?

How do I cold stabilize? Put the carboy in the fridge overnight, then rack in the morning?

 

[Midwest Vintner]

pH and taste of acidity can be different. this is becuase of the differences in acids and how they taste. a wine of 3.8 might taste more acidic than a wine of 3.5 because of the acids it contains. some acids affect pH more than others. for example, tartaric acid is a stronger acid and will drop pH faster than citric. therefore the amount of acid to get a certain pH will vary depending on acids used.

 

[winemaker_3352]

Is it normal for it to taste that acidic with the pH of 3.8?

How do I cold stabilize? Put the carboy in the fridge overnight, then rack in the morning?

Yes - put it in the fridge - but leave it for a 3-4 weeks. Rack off the TA crystals when done.

 

[JohnT]

Another suggestion is (if the SO2 is low enough) you could always try Malolactic Fermentation and convert some of the "tart" acids out. This will soften you wine in just a couple of weeks.

 

[abefroman]

Another suggestion is (if the SO2 is low enough) you could always try Malolactic Fermentation and convert some of the "tart" acids out. This will soften you wine in just a couple of weeks.

That might be a good idea, that should raise the alcohol too right? The wine wasn't dry at all.

How do I start MLF?

 

[winemaker_3352]

That might be a good idea, that should raise the alcohol too right? The wine wasn't dry at all.

How do I start MLF?

No that won't raise the ABV - it converts Malic acid to Lactic Acid - for a smoother finish.

 

[abefroman]

Ah, it still might be a good idea, how do I get it to start? Add bacteria?

 

[winemaker_3352]

Ah, it still might be a good idea, how do I get it to start? Add bacteria?

Yup - but i don't have much experience doing MLF - so as far as suggestions on what bacteria to add in - i don't have any. There are several folks in the forum that can more insight into this.

 

[JohnT]

you would purchase a MLB starter cluture either over the internet or at your local beer/wine shop. I recommend the freeze dried (direct innoculation) variety.

 

[ffemt128]

I did my first taste test today and it has a fairly strong acid taste, but the pH is 3.8.

Any ideas what this is?

Other than that its light bodied, wet, strawberry and raspberry notes, a very little hint of spice & pepper, and I'm getting a little carbonation.

Overall its a drinkable but not good wine at this point. (its only like 3 weeks old)

What are you making? At 3 weeks I would give it more time before making any judgements on it.

 

[abefroman]

What are you making? At 3 weeks I would give it more time before making any judgements on it.

Zinfandel, cool, I'll give it a few more weeks.