The pH meter I'm using (Hanna pHep 5) is coming up with crap readings
so I have to take samples up to Wine Lab in Napa get new pH
readings... so it'll be a few days before I can do this.

BTW, are you saying that if I don't degas samples before taking pH
readings, it may throw off readings?

So I'm still a bit uncertain about how much acid to expect to lose.
It's at 0.7 now. If I add 0.2 and after malos, how much could I
realistically be able to precipitate out?

Note that I have another barrel of super-shrill 0.9 TA (3.4 pH) pinot
that I'm also trying to figure out what to do with.

Lest you think it's a total disaster, I also have about 5 barrels of
lovely 6.4 TA / 3.58 pH pinot!

Yes, degas always. I don't think I can predict precipitation. Only
tartaric precipitates, I don't know how much you have now. If you are
going to the Wine lab, you may want to ask them what to do, they are
VERY good from what I hear. I commented on you pH meter in another
post.
Regards
Joe

(Michael Brill) wrote in message . com...
The pH meter I'm using (Hanna pHep 5) is coming up with crap readings
so I have to take samples up to Wine Lab in Napa get new pH
readings... so it'll be a few days before I can do this.

BTW, are you saying that if I don't degas samples before taking pH
readings, it may throw off readings?

So I'm still a bit uncertain about how much acid to expect to lose.
It's at 0.7 now. If I add 0.2 and after malos, how much could I
realistically be able to precipitate out?

Note that I have another barrel of super-shrill 0.9 TA (3.4 pH) pinot
that I'm also trying to figure out what to do with.

Lest you think it's a total disaster, I also have about 5 barrels of
lovely 6.4 TA / 3.58 pH pinot!