High pH, High TA

[Dom Lausic]

Hey Everyone! Hope everyone's winemaking is in full swing!!

Needed a few opinions. Crushed some Californian Cab Sauv yesterday. Ran some tests today, and needed opinions on must adjustments.

Brix: 24
pH: 4.13
TA: 6.0

Want to bring the pH but don't want the TA to get too high! Looking for any thoughts and suggestions.

As always, greatly aprecieated!

 

[cmason1957]

Bring the ph down, don't worry (much about the Ta). You want to get down to about 3.6 pe ferment. It will ruse some after fermentation and again a bit more, if you do mlf probably.

 

[Dom Lausic]

I agree. Sounds like a good plan. Spoke to a buddy of mine at the Niagara College. He works in the winery and said the same thing. Suggested I can go higher with the TA because the higher alcohol will balance out the acid. And of course, MLF will convert the malic acid as well.

Here's to great wine!

 

[Ajmassa]

Agree with Cmason and your Niagara buddy. Had a cab in ‘18 with same numbers. Didn’t wanna wreck my TA just like you. I knocked down only to 3.75. Eventually crept back up 3.9 and I was stuck tending to a needy high ph wine. High sulphite ppm required and surface got dirty easily requiring tlc.

If had a do-over I would have brought to 3.6. But in 2 adjustments spread out to not overshoot with such a significant addition.

 

[salcoco]

if ta to high post fermentation just cold stabilize and acid will drop out with out major change to PH

 

[montrealweb]

What is the ideal PH level for Cab or Merlot. (fresh juice) I completed secondary fermentation. My PH reading is 3.21. Should I do any adjustment with PH and TA? It smells and looks great, just a little tart right now.

 

[cmason1957]

What is the ideal PH level for Cab or Merlot. (fresh juice) I completed secondary fermentation. My PH reading is 3.21. Should I do any adjustment with PH and TA? It smells and looks great, just a little tart right now.

PH for most red wines "should be" something like 3.4-3.8. Maybe that should be "is generally." There is no ideal PH level for most wines. Yours sounds a bit low and I might try to raise it closer to the "normal" levels. I would make a small adjustment on a small amount (like half a gallon) and see if it gets better or worse. a Bench trial, where you make different adjustments on each, is probably in order.

 

[Dom Lausic]

if ta to high post fermentation just cold stabilize and acid will drop out with out major change to PH

That's a great piece of advice as well! Makes sense! Just have to figure out how to portion my large batch of wine (150L) to fit into my lagering fridge!