What ph should I shoot for for a semi sweet

[olusteebus]

What TA should I shoot for for a

bronze muscadine wine. I am under the impression that muscadine is closer to a fruit wine as opposed to a grape wine, although a muscadine is a grape.I am mixing this with about 50% white grape and peach juice (from concentrate). A none grape white should be between .55 and .65 ta and anon grape white should be .70 and .85.

My ph is 3.56

What TA should I shoot for?

 

[olusteebus]

Need some help here! I have searched diligently to find a recommended level of total acidity for scuppernong wine.

I don't trust what I see for a sweet white wine using the winecalc does not seem real. It says 4.2 teaspoons .

Anyone?

 

[GreginND]

Perhaps I'm missing something. How does "4.2 teaspoons" relate to TA? What is your current TA and what TA are you targeting?

Personally I would probably not adjust the acid right now. You can always add acid later when you can do some bench taste trials with your wine closer to the finish.

 

[olusteebus]

Sorry, I thought I posted the current ta. It is .53. Wine calc says I need 4.2 to bring it to .75. I really don't know what ta is best for muscadine.

 

[Julie]

Sorry, I am just seeing this post. Bring your TA up to .75%.

 

[GreginND]

Julie is probably right. I don't have any experience with muscadines, so I really don't know what is optimal. Perhaps some others could chime in?

But I will say if you are going after a sweeter wine, 0.75 should be just fine.