Maybe the problem was my force transfer with CO2.

I broke my PH meter, when I last tested the wine.

I am going to order another replacement.




"Negodki" > wrote in message >...
> "Pete" > wrote:
>
> > Is my acid of .675 anthing to worry about?
> > My book says I can cold stabalize, and it might lower it.
> >
> > I will be putting it in my fridge shortly.
> > I can leave it in there until the weather outside is colder.
>
> Pete,
>
> Is this a red wine or a white? The pre-fermentation "target" for reds is
> about .65 TA and/or 3.4 pH. For whites it is about .70 TA and/or 3.2 pH.
> However, anywhere in the .6-.9 TA and/or 3.0-3.6 pH range is still
> "acceptable". Post-fermentation it is probably better to go by taste than by
> numbers.
>
> .675 TA is a bit high for a red, a bit low for a white, but I wouldn't try
> to adjust it unless you are unhappy with the taste. A pH of 2.94 (which you
> stated in your pervious post) is a quite low (i.e. acidic), but...
>
> The acid level MIGHT come down significantly during cold-stabilization, IF
> there are bitartrates that precipitate out. These will appear in the form of
> a crystal-like sediment. If they do, you want to try to rack (after a few
> months) without allowing the temperature to increase, as the bitartrates
> will re-enter solution. So, get everything setup before you take it from
> your fridge and rack immediately. Don't wait for it to reach room
> temperature. The optimum temperature for cold-stabilization is supposedly
> 28-32ºF. Vibration from a refrigerator motor makes it less than ideal for
> stabilization, but it's better than nothing. [If you have a camper or rv,
> use its refrigerator, since it doesn't use a motor!]
>
> Cold-stabilization may reduce your acid by .5-1.5%, and increase your pH by
> .1-.3 points IF there is a substantial amount of tartaric acid. If most of
> the acidity derives from another source (e.g. malic), you won't get much of
> a reduction. Judging from your TA and pH measurements, I would guess you
> have a lot of tartaric.
>
> Malolactic fermentation will reduce acidity by converting the malic acid to
> lactic acid. This can also give a substantial reduction, depending upon the
> amount of malic acid in your wine. For more details of this procedure, go to
> http://groups.google.com/groups?hl=e...fts.winemaking,
> and search for threads on the subject. Or check Lum Eisenman's book:
> http://home.att.net/~lumeisenman/chapt13.html.
>
> If your taste tests indicate the wine is unpleasantly acidic now, you may
> wish to add some calcium-carbonate or potassium-carbonate to reduce the pH
> BEFORE cold stabilization. That is so the carbonate will precipitate out
> with the bitartrates. If so, check the aforementioned links for details of
> that procedure.
>
> Isn't winemaking fun?