TA in pear wine

[homegrownSoIL]

Measured and adjusted TA in my pear wine prior to pitching yeast with citric acid to 0.65%. SG was 1.115.

After primary fermentation, SG is 1.005, but my TA went up! TA is now 1.0%.

Is this normal? And should I have waited to adjust TA until after fermentation was complete?

 

[pumpkinman2012]

It is always better to adjust before fermenting. at 1.005, fermentation isn't complete, I'd wait until the SG falls below 1.000, .994-.992 would be fermented to dry. At this point test the TA again.
How did you test the TA?
What is your PH? How big is the batch of wine?
If you have plans to back sweetening the wine, you can balance it easily, this is common for cold climate white wines that are naturally high in acidity.
I'd let it age a little, possible cold stabilize the wine in hopes that the tartrates drop out, and as a last resort, use one of a few additives that are commonly used to adjust TA.
Just remember, If you plan to drop acidity more than about 0.2% because of the risks of getting the pH too high.

 

[homegrownSoIL]

I just transferred to a secondary a few days ago. I've been planning to allow it to go dry and backsweeten. It is a 5 gallon batch.

TA was measured by a titration kit. I measured it twice to ensure I didn't add an extra drop of phenolphthalein or something.

I have some pH strips, but I found out during my last batch that they are bad. By taste, it's a tad bit tart.

If it won't hurt anything, I'll let it be until it's ready to backsweeten. I just wouldn't have thought that pears would be a high acidity fruit.

 

[pumpkinman2012]

I think that this is a good plan.

 

[buzzerj]

Pears have a fair amount of malic acid in them. I agree with your plan too.