"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