I just tested the pH of my Merlot with a meter I borrowed. It's coming in at about 3.98-4.00. I didn't have the meter during the crush, but I did check the TA of the must with an acid test. It looked like it was in the correct range, but I have such a hard time with those tests. I always feel that I see a color change and second guess my results.
Anyway, I checked the SG of the juice in the secondary and it has finished fermenting. I also took a small sip and it wasn't very good. I thought it was a bit harsh. Maybe it will improve with age. I didn't sample my Barbera last year until it had sat a few months. This is about 3 weeks old.
I've read you shouldn't make large acid adjustments after fermentation, but also read that a high pH can invite some nasty stuff to take up shop. What would you recommend? Should I add some tartaric acid? I didn't plan to do MLF, only because I didn't last time and it tasted good. Any thoughts?
Anyway, I checked the SG of the juice in the secondary and it has finished fermenting. I also took a small sip and it wasn't very good. I thought it was a bit harsh. Maybe it will improve with age. I didn't sample my Barbera last year until it had sat a few months. This is about 3 weeks old.
I've read you shouldn't make large acid adjustments after fermentation, but also read that a high pH can invite some nasty stuff to take up shop. What would you recommend? Should I add some tartaric acid? I didn't plan to do MLF, only because I didn't last time and it tasted good. Any thoughts?