Feedback on pH/TA levels

[brewbush]

I am in the process of 2 wines from buckets/must. My first ones.

I just transfered my syrah. It just finished MLF with VP41, done in 3 months. I transferred to a 6 gallon carboy, added 1/4 tsp Kmeta, about 5gm tannin complex and 1.5oz french oak. My numbers for this one after MLF were pH: 3.54 TA: 6.4g/L.

My second wine was transferred recently is a chenin blanc. Just sitting in carboy. The recent stats were pH: 3.41 and TA: 8.7 g/L. The SO2 was
8ppm so I added about 1.5gm of Kmeta powder, about 1/4 tsp.

So...first wines not from a kit, both sets of numbers seem....OK....compared with what normal reds and whites are. They both taste young but acceptable.

Do these stats seem good? I really didnt do any adjustments to the wines, no acid additions or major changes from the beginning. Seems pretty easy and just hoping it isnt TOO easy.

Thanks

 

[stickman]

It looks like you're in good shape to me. If you have the ability to test for sulfite, I would check the Syrah in a few days and adjust the free sulfite as needed according to PH; the first sulfite addition after ML can bind quickly. You have the right attitude, the moment you think it is too easy something strange happens....

 

[salcoco]

wait three months and then taste again. numbers are not the only way to determine good wine.

 

[JohnT]

Those number are good. No further adjustments at this point. Like stickman said, adjust SO2 to the current PH and like salcoco said, test again in 3 months.

 

[Reluctant Chemist]

Hi, I concur with stick man. The pH and TA numbers look good. For SO2 in red wines, 50 - 90 percent of a first addition can bind and become unavailable as a preservative, so after a week recheck the Free SO2 and adjust as needed, probably targeting 20% high.
Reluctant Chemist