Thanks Lum;
Greatly appreciated.
Roger



"Lum Eisenman" > wrote in message
om...
>
> "RogerD" > wrote in message
> news:XysZg.27764$P7.9565@edtnps89...
>> Hi;
>> I have been able to aquire 300 lb of, 2 tons/acre,Yakima, Cab Franc.
>> This is the first time I've been able to get this quality of fruit.
>> Looks like it may be a bit more ripe than ideal as the TA is low.
>> I need suggestions for the best method of adjusting ...
>> Tartaric acid or some tart, Yakima, Syrah ???
>> Ben ???
>>
>> SG 1.104
>> pH 3.66
>> TA 4.0 (freshy calibrated Hanna - juice adjusted to pH 8.2)
>> At least they are balanced - low acid / hi pH (my frozen Syrah was hi
> pH
>> / hiTA)
>>
>> What would you suggest I adjust to:
>> Adjust pH to 3.5 without concern for TA ?
>> Adjust TA to 6.0 without concern for pH ?
>> Other ?
>> (My thought is to adjust TA to 6.0 - with pH ending somewhere below 3.5)
> ???
>>
>> Adjust with tartaric acid ?
>> Adjust with tart wine ? I have 19 litres of tart Yakima Syrah from
>> Spagnol's frozen grape sale:
>> pH 3.56
>> TA 8.0
>>
>> Thanks in advance
>>
>> Roger in the RAinForest
>>
>
> Roger,
>
> Potassium bitartrate precipitation during fermentation and MLF reduce the
> TA
> and change the pH. Succinic acid and acetic acid are produced by the
> yeast
> during fermentation and both increase the TA. Sometimes one effect just
> cancels the other effect. But, that doesn't happen very often so
> calculated values for acid additions are seldom realized.
>
> I would adjust TA and ignore pH. I would add 1.5 grams of tartaric acid
> per
> liter of expected wine (85 liters) before starting the fermentation. A
> second small acid addition might be needed after the fermentations are
> finished. Adding a little more acid is easy, but reducing acid is much
> more
> difficult.
>
> Be sure to taste the wine after the fermentations are complete. Don't
> just
> go by the numbers.
>
> Good luck,
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman
>
>
>
>
>
>
>