How To Raise Ph?
Posted 07 October 2009 - 09:41 AM
Posted 07 October 2009 - 09:47 AM
Some good info here:
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"41 Years of Fine Winemaking"
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Posted 14 October 2009 - 06:58 PM
The instructions say that 3.4 g/gal will yield a 0.1% change in acidity. I remember when lowering pH the advice is to forget TA and adjust for pH only. So is this true when raising pH as well? I believe so. The advice I received on my Zin was to raise pH to 3.5 not to lower TA. I understand they move in parallel but how does the 0.1% change correlate to pH change? Should I go for the 3.4 g/gal and then see where it ends up or go for more considering I want pH to jump form 3.2 to 3.5?
""The procedure for using potassium bicarbonate is also simple. It is added in a single dose to the entire batch of wine, rather than in serial addition recommended for calcium carbonate and Acidex. Addition of 3.4 grams/gallon will reduce acidity by 0.1% with a maximum reduction of Total Acid (TA) of 0.25 to 0.3% ""
Posted 14 October 2009 - 07:09 PM
Posted 14 October 2009 - 09:21 PM
If you want my advice, forget about TA and just focus on PH.
And do bench trials. 3.4 g/G may, or may not, reduce TA/increase ph by 0.1. Depends on your wine.
You may taste the pot carb at 6.8 or 10.2 g/G, or otherwise dislike the result at those levels, so you want to know before-hand what the result will taste like.
Also, I'd cold stabilize the wine first, before pot carb, to see if you can raise the ph enough that way.
Lastly, I did a zin 4 years ago that came in at 3.0 ph. I was able to bump it up to about 3.2 with pot carb, but never could get MLF to go.
And now, everyone loves that dam wine. I'm pre-conditioned to be less than happy with it, considering all the pain it caused me, but everyone else who's only involvement is drinking it loves it!
Let us know how it comes out!
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"Wine is light, held together by water." Galileo
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