 |
|
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Adding acid post fermentation?
Hi All,
I have a nice cabernet going in carboys now (30 gallons), and though the PH/TA levels seemed OK prior to fermentation (TA 6 and PH 3.6) the TA has now dropped to 4.5 with a PH of 3.48. My question: Is there a way to safely increase the TA after fermentation? Every article I read always says to add it before, but is it possible to add it after and get adequate results?? Any help would be greatly appreciated. Thanks, PB |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Adding Acid | Winemaking | |||
| Adding Sugar During Primary Fermentation | Winemaking | |||
| Adding Grapes to Kits - Long Post | Winemaking | |||
| Adding acid to finished wine | Winemaking | |||
| Acetic Acid Fermentation | Preserving | |||
Threaded Mode
