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I always assumed that 3.8pH was high, but my thoughts are changing. I think that the high alcohol wines I make are enhancing the acidic taste while also decreasing the tannin flavor and I need to change my acid target. It should not be a fixed number.The merlot tasted a little flat IMO before the acid boost. Of course the sweetness can influence that acid taste and will change in the finished wine, so again, hard to tell. Again I targeted 4.8 g/L total acid. Cab is back watered with the same level of acidulated water which will actually lower the overall acid amount. I will be able to see what is the difference.
I always assumed that 3.8pH was high, but my thoughts are changing. I think that the high alcohol wines I make are enhancing the acidic taste while also decreasing the tannin flavor and I need to change my acid target. It should not be a fixed number.
The merlot tasted a little flat IMO before the acid boost. Of course the sweetness can influence that acid taste and will change in the finished wine, so again, hard to tell. Again I targeted 4.8 g/L total acid. Cab is back watered with the same level of acidulated water which will actually lower the overall acid amount. I will be able to see what is the difference.
