What is the proper way to adjust ta and ph

[nicklausjames]

Red wine, finished w fermentation and mlf. Measure ta and ph. Ph is 3.8, ta is 5.8 g/l.

I have 11 gallons of wine and was planning on raising ta 1 g/l by adding tartaic acid. My calculation says add 41.64 g tartaric.

How to do this dissolve in boiled h2o and pour in? Add acid directly? Some other method?

 

[GreginND]

Just curious - does your wine taste flabby and low in acid? If not, why add acid?

But, to answer your question, you can just add it in as the solid and stir.

 

[JohnT]

Agree with greg.

If your wine tastes like it is well balanced, I would not add any acid. I would, though, raise the wine's free SO2 to the appropriate level for a PH of 3.8 (about 50 ppm).

 

[salcoco]

you can also dissolve in some of the wine and then add. this guarantees the acid is dissolved. I also agree with other posts if wine taste good why add acid?