Tartaric acid addition

[Ako79]

Hi to all,

Last year was my 1st experience in wine making. The wine pH was 3.3, which I balanced it by adding potassium bicarbonate, and worked well; the taste was good as well. This year, my 2nd experience, I used the same source of grip, but harvested lately, which sugar content was 22%. Without adding any sugar it gave 13% alcohol. But when I measured pH, it was 4.05! And I read that pH over 3.6 is not safe for red wine. I added tartaric acid in stages, till the pH reached 3.6. But now, when I taste it, it tastes very tart, not comfortable. I did the cold stabilization for 10 days, appreciable amount of residuals precipitated, but still very tart. Is there any way to make it comfortable?

With thanks,

 

[Yooper]

Fermentation drops the pH, so not sure what I would have done. I’d consider longer cold stabilization in the meantime, to maybe drop out more wine diamonds. I don’t have any good advice unfortunately, but there are other winemakers who may have better advice. What is the pH now?

 

[Ako79]

Fermentation drops the pH, so not sure what I would have done. I’d consider longer cold stabilization in the meantime, to maybe drop out more wine diamonds. I don’t have any good advice unfortunately, but there are other winemakers who may have better advice. What is the pH now?

Thanks Yooper. The pH now 3.6, it is in the range, but the taste is tart! I dropped pH by tartaric acid addition, which dropped from 4.05 to 3.60, so the acid is not high, but I have problem with flavor and taste!