We'll have to get total grams for first addition from Dave to find out. My
calc's indicate he's using 10gal or 38 liters as base for his adjustments.
If that's the case then first addition would have been closer to 114 g
Tartaric. Still a lot.

Second addition... 61 g Tartaric/("1.6g/L") = 38.13 Liters of estimated
wine

First addition.. 3 g/l Tartaric x 38.13 L = 114.13 g Tartaric

Total Tartaric.. 61 g + 114.13 g = 175.13 g.. Still a lot

I would figure he should get about 55 or 56 liters of wine at press. Say 55
liters

175.13g total addition /55 liters of wine = 3.19 gms/liter or 0.32 increase
in TA.. or new total of 9.19 g/L





"William Frazier" > wrote in message
...
> David wrote "I went ahead and have added more tartaric acid. From my
> calculations,
> the must should now be around pH 3.66 or so, with about TA .77%-.8%."
>
> David, did you actually take a pH reading? Ideally your starting pH would
> be low enough so pH after malo-lactic fermentation is reasonable.
> Malo-lactic fermentation will raise pH by about 0.25 pH units.
>
> "For this second round, 61 total grams for the 20 gallons (~3g/Gallon,
> or about .8g/L). Total Tartaric added was about 1.6g/L"
>
> If I follow your acid additions correctly you first added 3.0 grams per
> liter tartaric acid to 20 gallons of juice. This works out to 227 grams
of
> acid. Then you added 61 additional grams. A total of 288 grams acid
added
> to 20 gallons (75.7 liters) of juice or 3.8 grams/liter. Add this to your
> starting 6.0 grams/liter acid and you may have an acid content of 9.8
> grams/liter or 0.98%TA.
>
> How does the juice taste?
>
> Bill Frazier
> Olathe, Kansas USA
>
>