Tartaric acid adding to cabarnet

[ygerchman]

Hi, while making wine for the first time alone, I came to hard decision- do I have to add a tartaric acid or not? And how many grams per liter?
Batch info:
25liter
pH=3.7
Brix-24.2
TA= 4.0
Cabarnet
I can add more information-just ask.
Thnx,
Yoav

 

[RPh_Guy]

do I have to add a tartaric acid or not?

You certainly don't have to add acid... But you might find it "flabby" without any adjustment.

TA is a measure of the amount of acid in your wine. 4.0 TA means there is 4.0g/L tartaric acid.
What do you want the TA to be? 6.0-7.0?
If you want it to be 6.0, simply dissolve and add 2g/L tartaric acid (4g/L + 2g/L = 6g/L). So you'd need 50g (2g/L x 25L = 50g).

You could do some bench trials to find what TA works best for you.

Cheers