In my 2013 muscadine wine batches, all had a tartaric acid content ranging from ".65 to .8". I tested the batches late in the process when the wine had cleared and was nearly ready to bottle.
This year I tested for tartaric acid at the beginning - while in the primary prior to adding any nutrients or yeast. In my 5 batches thus far in 2014, the acid content has ranged from ".45 to .5". I don't understand why there is such a big difference, unless it has something to do with the timing of the tests. I used the exact same testing method as the year before. Don't muscadines normally have a high acid content?
Any comments?
This year I tested for tartaric acid at the beginning - while in the primary prior to adding any nutrients or yeast. In my 5 batches thus far in 2014, the acid content has ranged from ".45 to .5". I don't understand why there is such a big difference, unless it has something to do with the timing of the tests. I used the exact same testing method as the year before. Don't muscadines normally have a high acid content?
Any comments?