TA after Fermentation

[WineHombre]

Just checked on my Cab Sauv after primary fermentation. Going to press tomorrow.

The PH was 3.48 and the TA was 9.3. should I not worry about TA until after Malolactic Fermentation? Would that 9.3 drop below the 8.0 range after Malolactic fermentation?

 

[wood1954]

MLF could drop your ta lower than 8 if your high acid is malic acid, if it’s tartaric not so much.

 

[WineHombre]

MLF could drop your ta lower than 8 if your high acid is malic acid, if it’s tartaric not so much.

Ok. Then probably be best to see what happens after Malolactic Fermentation then if necessary do a cold stabilization to get some of the Tartaric Acid to drop out.