High Ph + High Ta: Is My Plan Correct?
Posted 18 February 2012 - 01:18 AM
I also have a 2011 Cabernet with pH of 3.86 and a TA of 5.6. I'm thinking about doing the same adjustment to this wine also.
Any thoughts on this method or the need for adjustment?
Also, I'd like to check my calculations. For the Cab, I want to lower the pH by 0.3. The information I have is 1g/l will reduce pH by 0.1. For the 35 gal. I have the equation is:
1g/L tartaric acid x 0.3pH reduction desired x 132L = 396g of tartaric needed to add
0.1 pH reduction
396g is almost a pound! This seems like a lot of tartaric to add to 35 gal of wine. Does this seem like a lot to you?
Thanks for any help
Posted 18 February 2012 - 06:54 AM
"I have a 2011 malbec with a pH of 3.81 and a TA of 6.5g/L . I also have a low free SO2 of 14mg/l that I want to bring up. My plan is to add tartaric acid to lower the pH below 6.5 and then cold stabilize to reduce the acid.''
Did you mean to lower the pH below 3.5?
Your numbers were correct, here is handy-dandy calculator: http://vinoenology.c.../acid-addition/
And I am assuming these are post-ferment numbers?
Amateur Winemakers Of Louisville: http://www.facebook....37454883025144/
Posted 18 February 2012 - 09:34 AM
Posted 18 February 2012 - 10:32 AM
I've been running several test on my own high pH, high TA Barbera, and the 1g/l for .1 reduction in pH was close. However, the finished wine was quite high in tartaric and tasted much more tart than it began. So, I've been conducing trials at different acid additions to see what works best. I woudn't risk an entire batch on a formula such as the one mentioned.
Small backyard vineyard with 50 Barbera on 101-14MG rootstock
Posted 18 February 2012 - 12:46 PM
Also, don't trust any calculation for reducing pH. The .1 drop per 1 gram acid added is just a guideline. Its better to bench trial with a sample to determine how much you need to add.
Posted 18 February 2012 - 01:03 PM
PH tipping point is 3.65 in the lab but can be a little higher in reality. I have never seen it as high as 3.9 but 3.7 or so is not unheard of. The trouble is, no two wines are alike.
Posted 18 February 2012 - 01:24 PM
Everyone has advised to go slow and with caution, and I will take your advice. I haven't done bench testing before, any advice on batch sizes?
Posted 18 February 2012 - 02:10 PM
Posted 18 February 2012 - 02:35 PM
2014 pinot noir 3 lugs
2014 Amador Zinfandel - 7 lugs - next in the 50L hungarian
2014 Old Vine Grenache, Syrah, Mourvedre 12 lugs (6,4,2) - about to go in 25 gal american
2014 Sonoma Merlot, Cab, Petite Syrah 7 lugs(5,1,1) - 7 months in 50L hungarian
2014 Washington merlot, tempranillo, cab franc- 8 lugs(5,2,1) - 3 months in 14G french
Posted 20 February 2012 - 07:24 AM
Also, I'm going to wait until next weekend and taste the samples again before doing anything. I had to make liter samples since I don't have a scale accurate enough to measure the tartaric for smaller samples, so there's plenty left over. Actually, I had to measure out half a liter of tartaric (I bought a 5lb bag of tartaric - lifetime supply) and weigh it, then do the conversion to teaspoons. Fyi, 1/4 tsp = 1.2 grams.
Thanks again everyone for your wise advice. I'll post the results after next weekends tasting.
Posted 20 February 2012 - 11:46 AM
Posted 20 February 2012 - 06:15 PM
Not surprising at all, those are huge additions. I was thinking more like .25, .5, .75, 1 grams per liter. Since you have the other high addition samples, might as well cold stabilize and see what happens to acid and pH.
I added 1, 2, and 3 g/L of tartaric to the cabernet and let it sit 24 hrs. After taste testing the results are... (drum roll here), ADD NOTHING wins!
Posted 24 March 2012 - 02:13 PM
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