Different acids have different «dissociation» i.e they are different in the magnitude they produce ions in the solution. And it is the quantity of H+ ions that is the pH. When you titrate to find TA you measure the total amount of acid in the wine. Both the ions and the non-dissociated. During...
Thanks. Good suggestions. I am already underway with my «experiment». At the end of primary fermentation (red wine - home grown grapes) I added 10% Lindemann bin 50 Shiraz. The fermentation kicked off again probably because of residual sugars (I use EC1118). This happened on Oct 4th and now the...
I do not have easy access to MLB strains where I live. And I am considering to add 10% of wine (which has gone through mlf) from the shelf in my local store. Any thought on the possibility to initiate mlf by this method?