So a Ph of 3.83 is o.k.? The wine will be more vulnerable to spoilage
right? But keep proper sulfite levels? Thanks for your response.
"pp" > wrote in message
om...
> "Lum" > wrote in message
>...
> > "Anthony J. Devitt" > wrote in message
> > ...
> > > It tastes good.To me and the guy I made the wine with. Haven't tested
> > >for TA.. How would I bring Ph down before chilling? Tartaric acid? How
> > > much? Thanks for response.
> >
> > Four grams of tartaric acid per gallon of wine may reduce the pH by
about
> > 0.1 unit. BUT, this is only rough guide and it may not be applicable to
> > your wine. Be sure and test a small quantity of your wine before making
the
> > total addition.
> > Lum
> > Del Mar, California, USA
> >
>
> Also, at this stage go more by the taste than numbers because you
> might have to dump in a lot of tartaric acid to get the pH to better
> levels for cold stabilization. If the wine had a lot of malic acid,
> there might not be that much tartaric to begin with, so there might be
> no need for cold stabilization, really.
>
> Pp