"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







> "Lum" > wrote in message
> ...
> >
> > "Anthony J. Devitt" > wrote in message
> > ...
> > > I have cabernet franc wine made from Finger Lakes grapes. At the
> crusher
> > > Ph was 3.35. After primary fermentation ,pressed at -.5 brix, Ph was
> > 3.55.
> > > After press i added Enoferm Alpha mbr malo strain. Checked Ph after
> about
> > 6
> > > weeks or so and it is at 3.83. I'm assuming the jump is from the MLF.
> > > Wondering what type of an impact cold stabilizing will have on Ph.
> Should
> > i
> > > try to bring the Ph down before cold stabilizing? I have not run TA
> > tests.
> > > The wine tastes decent considering its age.
> > >
> >
> > Anthony, most of the pH change from 3.35 to 3.55 was probably due to
> > potassium leaching from the skins into the liquid. Much of the pH
change
> > from 3.55 to 3.83 was probably due to malolactic fermentation. Going
from
> a
> > pH of 3.35 to 3.83 implies that your grapes contained much potassium and
> > much malic acid.
> >
> > During cold stabilization, the pH may go up, go down or stay the same.
In
> > general, pH will go down if the starting pH is less than about 3.6. It
> will
> > increase if the starting pH is greater than 3.8 and it will stay about
the
> > same if the starting pH is 3.7.
> >
> > Depending on TA and the taste, you may want to bring the pH down a bit
> > before chilling the wine.
> >
> > Lum
> > Del Mar, California, USA
> >
> >
> >
>
>