I only added meta before I added the yeast.

Should I have added more when I racked?

I dunno what the PH is, I broke my meter.


On Tue, 21 Oct 2003 03:56:50 GMT, "Tom S" >
wrote:

>
>"Pete" > wrote in message
.. .
>> I racked each to a secondary now.
>> The reading was 1.003 and 1.0002
>>
>> The TA was .660
>> Is this something I should be concerned with?
>> I will be adding some Oak shortly.
>
>I wouldn't necessarily worry about the TA, but what was the pH?
>
>Also, why didn't you add the oak right at the outset? That's the best time
>for _any_ addition. It's an overlooked issue, but barrel fermentation gets
>the oak and fruit up close and personal very early. The flavors integrate
>much better when they are introduced to each other early. Same goes for
>acid adjustments - except moreso.
>
>FWIW, if you add oak late, leave the yeast lees in there too, and stir it
>every few months. As always, keep the free SO2 where it should be for the
>pH of the wine.
>
>Tom S
>