White w high ph

[nicklausjames]

I have 13.2 gallons of chardonnay w ph 4.1 in my garage. I want to add some tartaric to bring the ph down. Temp of my garage is 40 degrees. Will the tartaric assimilate into the wine at this temp. About the warmest I could get it is 57 if I drag it into my basement.

 

[garymc]

If it's in one container, that's gonna be heavy going down the stairs. Don't people put it in the garage and get it cold to precipitate out the tartaric acid?

p.s. I'm pretty ignorant on the types of acid. I know I have acid blend, citric acid, and ascorbic acid in my winemaking stuff. I hope somebody comes on and tells why you need tartaric or one of these in opposition to another of these or not any.

 

[nicklausjames]

My garage connects to my basement. There are no stairs just a matter of sliding it. I know people cold stabilize that's why I'm worried it's to cold for the tartaric to absorb into the wine.

 

[GreginND]

You could always take a small sample of the wine and warm it up to dissolve the tartaric acid and add that back in.

I would not use any other acid. Grapes have tartaric acid and that's what you should add if you need to add acid.

 

[ibglowin]

It should dissolve. It will take a little more time and you will need to stir it a little longer. You will more than likely need to stir, wait, take measurement, stir again, wait, take measurement just to make sure you have it all in solution and don't over shoot. If you could warm it up with a heat belt/pad and a blanket to help keep it warm it would go faster for sure, What is the TA currently? You will need to go not just by textbook numbers but taste, taste, taste along the way.