On Feb 26, 9:46*am, Wildbilly > wrote:
> In article >,
>
> *BobF > wrote:
> > Wildbilly wrote:
>
> > > How much of what did you add? Malic is more sour than tartaric, for
> > > example (it drops the pH more than an equivalent amount of tartaric).
>
> > malic does NOT reduce pH more than tartaric. *malic will buffer the pH
> > higher.
>
> Added to water, malic will result in a lower pH than tartaric. Any
> buffered solution will resist a change in pH. Malic only results in a
> higher pH when it is converted to lactic acid in a secondary
> fermentation (malolactic).
> --
> "Fascism should more properly be called corporatism because it is the
> merger of state and corporate power." - Benito Mussolini.
>
> http://news.yahoo.com/s/ap/20100119/...1/19/headlines


It is probably time for a review of wine acidity basics with Jack
Keller
http://winemaking.jackkeller.net/acid.asp

Converting malic to lactic acid reduces sourness, but tartaric has the
lowest pH. Any serious discussion about winemaking with the Norton
grape will involve dealing with high pH at fairly high TA due to the
high ratio of malic acid.

Jack's article also gives a general answer to jim c's original
question.

Stephen