"Tom S" > wrote in message
. com...
>
> "Bob" > wrote in message
> ...
> > IF YOU ADD ANYTHING IN, ADD IT SLOWLY OR IT WILL GUSH OUT LIKE A
HUGE
> > BOTTLE OF CHAMPAGNE!!!! TRUST ME ON THIS!!!!
>
> That's a good point, and one I'd forgotten to mention. I saw that happen
> last year at the winery when someone dumped a 50 pound bag of tartaric
into
> a 5000 gallon tank of fermenting Sauvignon Blanc. WOW, that was exciting!
> Sounded like a jet taking off at LAX, as hundreds of gallons of foam
rushed
> up through the manway and headed straight for the drains. Wish I had a
> video of that...

LOL!!! Sounds like the I LOVE LUCY episode where the foam comes spewing out
of the washer or whatever.........
--
"I can't stand water because of the things fish do in it.
Once, whilst traversing the Himalayas, we lost our corkscrew,
and were compelled to live on food and water... for several days."
-W C Fields-

>
> But back to the original point. If the fermentation isn't really under
way
> yet, an addition _probably_ won't be catastrophic. Still, it can't hurt
to
> pull out a liter or two of juice, dissolve the tartaric in that and add
that
> portion back to the fermenter.
>
> Tom S
>
>

"Matt Mika" <rotaour@dimcomPeRiOdnet> wrote in message
...
> Took a reading on the must and it was at 3.27 so I left it alone. From
> what little I've read this is right in the proper range isnt it?

I'm seeing a lot of posts on ph and I've always been told it is % acid
that counts, usually expressed as a percent of tartaric acid, 0.65% being a
good place to start.
So what gives???
>
> On Mon, 11 Oct 2004 09:00:32 -0600, Matt Mika
> <rotaour@dimcomPeRiOdnet> wrote:
>
> >I started my 3rd batch of wine last night. I just remembered that I
> >forgot to take a pH reading and adjust if neccesary. Will it be too
> >late to take a reading and adjust tonight after work if it needs it?
> >
> >I made the yeast starter last night and let it sit approx. 10 hrs.
> >then pitched it into 3 gals of must this morning. It seems it might
> >take a while for the yeast to get going, but Im not sure when its too
> >late to fiddle with it.
> >TIA
>

Check this out;
http://winemaking.jackkeller.net/acid.asp

On Tue, 12 Oct 2004 15:03:41 -0400, "Bob" > wrote:

>
>"Matt Mika" <rotaour@dimcomPeRiOdnet> wrote in message
.. .
>> Took a reading on the must and it was at 3.27 so I left it alone. From
>> what little I've read this is right in the proper range isnt it?
>
> I'm seeing a lot of posts on ph and I've always been told it is % acid
>that counts, usually expressed as a percent of tartaric acid, 0.65% being a
>good place to start.
> So what gives???
>>
>> On Mon, 11 Oct 2004 09:00:32 -0600, Matt Mika
>> <rotaour@dimcomPeRiOdnet> wrote:
>>
>> >I started my 3rd batch of wine last night. I just remembered that I
>> >forgot to take a pH reading and adjust if neccesary. Will it be too
>> >late to take a reading and adjust tonight after work if it needs it?
>> >
>> >I made the yeast starter last night and let it sit approx. 10 hrs.
>> >then pitched it into 3 gals of must this morning. It seems it might
>> >take a while for the yeast to get going, but Im not sure when its too
>> >late to fiddle with it.
>> >TIA
>>
>

"Matt Mika" <rotaour@dimcomPeRiOdnet> wrote in message
...
> Took a reading on the must and it was at 3.27 so I left it alone. From
> what little I've read this is right in the proper range isnt it?

Yeah, that's OK. Gonna be a tart sucker though. 8^*

Tom S

"Bob" > wrote in message >...

> I'm seeing a lot of posts on ph and I've always been told it is % acid
> that counts, usually expressed as a percent of tartaric acid, 0.65% being a
> good place to start.
> So what gives???

Bob, there has been much discussion here about this very topic. Here's
one example:

http://groups.google.com/groups?hl=e...%3D10%26sa%3DN