Recommended TA

[ffemt128]

I just checked the TA of my Chilean Syrah from 2013. PH was 3.41 and TA came out a .52% It seems a little flat last racking. What are the suggested TA's for red wines again. I saw a chart on here before and I can't seem to locate it now. Hoping to spend the afternoon checking wines and this would be real helpful.

Thanks

 

[Pumpkinman]

Doug,
The info that I have says between 5.0-5.5(g/l), and PH between 3.5-3.6 for dry reds.

 

[ffemt128]

I found a guide in one of the old posts that says .6 to .7% for dry reds. I checked 5 of my reds this am. Still need to check the Carmenere. Here were my results.

Syrah had ph of 3.41 and ta of .525%
Pinot Noir had ph of 3.55 and ta of .48%
Malbec had ph of 3.50 and ta of .60%
Barbara had ph of 3.48 and ta of .54%
Cabernet Sauv had ph 4.01 and ta of .39%

The Malbec had the best overall taste when I racked last month. Obviously the Cab is way out of wack. I adjusted some to .58% and it was much improved.

Based on experience with the above wines, what are recommendations.

Sent from my SAMSUNG-SGH-I337 using Wine Making mobile app

 

[RegionRat]

Chart

Is this what you were looking for?

http://winemaking.jackkeller.net/acid.asp

RR

 

[Runningwolf]

Doug I am liking your chart. My Chilean seemed to of drop quite a bit in ph also from the beginning number.

 

[ffemt128]

Thanks for the link to Kellers site. That is inline with the chart I saw here. I made some adjustments to bring them more inline with a .6% TA. They taste better. Going to recheck after they have had a chance to sit a while.

On another note, the SC300 seems to be functioning as expected.

Sent from my SAMSUNG-SGH-I337 using Wine Making mobile app

 

[Pumpkinman]

The Sc-300 is an invaluable tool.