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

To answer your specific question, yes, you can add acid after fermentation.
It is always better to adjust before but to correct a fault you can do it
after.

Your PH is fine. You want one below 3.5 and you have 3.48. The only reason
for adjusting at this point is for taste. If you decide it would be
improved if it were a bit more acid you can certainly do so. Do some taste
trials to determine how much to add.

Ray

"Bonaquisti" > wrote in message
...
> 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

Thanks alot Ray.
PB

Thanks alot Ray.
PB