My batch of CA Zinfandel is progressing nicely, but I have a problem with my
PH. I tested last night, and found that while my acid is good (.70) my sulfite
is good (40ppm) my PH is out of conbtrol at 3.8!

What are my options? Add more tartaric and then cold stabilize? or add an
acid reducing chemical?

Any help would be appreciated,
Best,
PB

"Bonaquisti" wrote:

My batch of CA Zinfandel is progressing nicely, but I have a problem with
my
PH. I tested last night, and found that while my acid is good (.70) my
sulfite
is good (40ppm) my PH is out of conbtrol at 3.8!

What are my options? Add more tartaric and then cold stabilize? or add
an
acid reducing chemical?

Any help would be appreciated,
Best,
PB

In another thread, Tom S said, "If a juice/must has both high pH and high
T.A., the recommended procedure is
to hit it with tartaric, chill to precipitate the tartrate, and repeat the
process if necessary. You should end up with a juice/must at a reasonable
pH and T.A.". Seems like the same would apply here

Bonaquisti wrote:

What are my options? Add more tartaric and then cold stabilize? or add an
acid reducing chemical?

I think tartaric is in order... acid reducing chemicals would raise the
pH and lower the TA.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

What are my options? Add more tartaric and then cold stabilize? or add an
acid reducing chemical?

Oops, sorry I meant "add an PH reducing chemical"

Thanks,
PB

"Bonaquisti" wrote in message
...
My batch of CA Zinfandel is progressing nicely, but I have a problem with
my
PH. I tested last night, and found that while my acid is good (.70) my
sulfite
is good (40ppm) my PH is out of conbtrol at 3.8!

What are my options? Add more tartaric and then cold stabilize? or add
an
acid reducing chemical?

Any help would be appreciated,
Best,
PB

Here is a second opinion PB. I would not attempt to change the pH of your
Zinfandel. It will make a fine wine as is. Keep everything clean, and when
the fermentations are complete, raise the molecular SO2 up to 0.5 mg/l, not
0.8 mg/l. (Contrary to popular belief, there is nothing holy about 0.8 mg/l
of molecular SO2). The wine will taste just fine, but it may not last for
twenty years.

"Negodki" wrote in message
...
"Bonaquisti" wrote:

My batch of CA Zinfandel is progressing nicely, but I have a problem
with
my
PH. I tested last night, and found that while my acid is good (.70) my
sulfite
is good (40ppm) my PH is out of conbtrol at 3.8!

What are my options? Add more tartaric and then cold stabilize? or add
an
acid reducing chemical?

Any help would be appreciated,
Best,
PB

In another thread, Tom S said, "If a juice/must has both high pH and high
T.A., the recommended procedure is
to hit it with tartaric, chill to precipitate the tartrate, and repeat the
process if necessary. You should end up with a juice/must at a reasonable
pH and T.A.". Seems like the same would apply here

Exactly - but do it _soon_! After fermentation TA adjustments aren't nearly
as good as pre fermentation, because they're more easily detectable in the
finished wine. Just hit it now with tartaric until the pH is where you want
it. Worry about chilling out the excess bitartrate later.

Tom S

Thanks for all the good advice. I'll check again when I rack next, and go from
there.
Best,
PB

I agree with Lum. It will probably taste fine or even great at 12 to 18
months. The is when you get busy. The proper procedure it to drink it
before it reaches 3 years.

IMHO
Ray

"Lum" wrote in message
...

"Bonaquisti" wrote in message
...
My batch of CA Zinfandel is progressing nicely, but I have a problem
with
my
PH. I tested last night, and found that while my acid is good (.70) my
sulfite
is good (40ppm) my PH is out of conbtrol at 3.8!

What are my options? Add more tartaric and then cold stabilize? or add
an
acid reducing chemical?

Any help would be appreciated,
Best,
PB

Here is a second opinion PB. I would not attempt to change the pH of your
Zinfandel. It will make a fine wine as is. Keep everything clean, and
when
the fermentations are complete, raise the molecular SO2 up to 0.5 mg/l,
not
0.8 mg/l. (Contrary to popular belief, there is nothing holy about 0.8
mg/l
of molecular SO2). The wine will taste just fine, but it may not last for
twenty years.