I’m getting ready to adjust two bulk juice pails. Chardonnay came out at 19 Brix and 3.4g/L TA. The Syrah was 12 Brix (to be verified on a hydrometer) an about 4.5 g/L.
The Syrah Brix isn’t surprising - it’s pretty fizzy. But the TA in both buckets seem pretty low based on googling.
Before I adjust for sugar (23 brix target) and get the TA up to 60ish for the Syrah and 70ish for the chard, do these numbers seem weird? Also, is there a max amount folks would adjust sugar or TA before leaving stuff alone?
Edit: TA was a reagent test with an indicator and neutralizer (hydrogen sulfide). I stirred and retested, numbers were consistent. I did add sulfide anout 24 h before testing.
The Syrah Brix isn’t surprising - it’s pretty fizzy. But the TA in both buckets seem pretty low based on googling.
Before I adjust for sugar (23 brix target) and get the TA up to 60ish for the Syrah and 70ish for the chard, do these numbers seem weird? Also, is there a max amount folks would adjust sugar or TA before leaving stuff alone?
Edit: TA was a reagent test with an indicator and neutralizer (hydrogen sulfide). I stirred and retested, numbers were consistent. I did add sulfide anout 24 h before testing.
