I doubt that is the case, I think it's potassium. As the grape berry
matures, malic decreases and tartaric increases. If your grapes were
ripe, I doubt that it is low tartaric.

Testing for high potassium is probably not worth the cost, but high is
considered above 1 g/l. You would do the same thing, regardless. See
if your local library can get its hands on 'Wine Analysis and
Production' by Zoecklein, et al. You may want to read chapter 4
'Hydrogen Ion (pH) and Fixed Acids' and Ch 15,'Tartrates and
Instabilities'.

In short, it tells you to get the sample below 3.65 pH, chill to 32 F,
seed with 4 g/l of potassium bitartate and stir like crazy. This
should pull out excess tartaric, (which you added) and potassium,
(which is probably your problem). I way oversimplified this, that's
why I suggested the book. If it does not work out, you only wasted
one bottle... Most of the reaction occurs in 90 minutes according to
the book, but I would give it two weeks, you have time and are not
cold enough in a regular fridge.

Hope that helps,
Joe



(Michael Brill) wrote in message . com...
(Joe Sallustio) wrote in message . com...

Your wine probably has very little tartaric acid, or is high in
potassium as a guess. I would think the later makes more sense.
Potassium Bitartrate forms when you chill wine, this reduces potassium
and tartaric acid. The colder, the less it can hold.

Why would my TA register 0.71 if there was little tartaric acid?
Are you saying that it's all citric/malic? Also, how do I find out
the potassium levels? I don't know of any test for that.

I will definitely experiment with some small batches to see what the
impact of acid additions makes.

So the reality is that we have four barrels of syrah (I'm only doing
one, but my partners have three more), so this is a fairly large
amount of work. I do have an extra fridge and a 100 liter stainless
thank that will probably fit in... so it may not be too bad.
Approximately how long does it need to chill before the crust forms?

Thanks for the advice!