Need help with Norton Must

[terroirdejeroir]

I just got my ten gallons of Norton must that is at 22.5 Brix, 3.67 pH and 1.1 TA. I will be using ICV-D254 and then running through MLF. I have never adjusted pH and TA in a must before and I could use some advice.

Thanks in advance for your help!

Jeroir

 

[GreginND]

Hmm, That high TA with high pH is not something I encounter here. I would worry about trying to adjust the acid at all as your pH will climb.

Others with more experience hopefully will chime in.

 

[Brew and Wine Supply]

Without checking my notes, I have taken the pH a little higher (3.8 to 3.9ish range) but do in after its in the carboy and aged for a while. I run it up to take out some of the bite. I have used Potassium bicarbonate, but watch how you put it in, it will foam up fast, so just sprinkle a little in at a time.