laughingboysbrew
Well-Known Member
I've been using some mid-range WineXpert kits with mixed results. For the most part my whites are excellent, but the dry reds are, IMHO, super acidic. They burn going down.
I haven't been measuring pH/TA since I assumed it was "good to go" from kit. However, I'm going to be measuring now going forward, since I want to soon venture in to some custom recipes. Wanted to check in on thoughts first.
1. When should I be measuring (must or fermented wine) and what should appropriate ranges be?
I'm going to use my Hanna pH meter that I use for my mash testing. I've read to add phenolphthalein drop by drop until the pH reaches 8.2. However, what is this telling me about the original pH?
I've also read the pH of a dry red must should be somewhere in the 3.8 to 3.2 range.
2. Can I test a bottle of my finished wine now to see where it is against that (to see if it really has finished too acidic)?
3. Assuming what I am measuring (must or wine) is too acidic, I've read that adding calc carb or potassium bicarbonate in small amounts will help lower it. Fair?
Thanks!
I haven't been measuring pH/TA since I assumed it was "good to go" from kit. However, I'm going to be measuring now going forward, since I want to soon venture in to some custom recipes. Wanted to check in on thoughts first.
1. When should I be measuring (must or fermented wine) and what should appropriate ranges be?
I'm going to use my Hanna pH meter that I use for my mash testing. I've read to add phenolphthalein drop by drop until the pH reaches 8.2. However, what is this telling me about the original pH?
I've also read the pH of a dry red must should be somewhere in the 3.8 to 3.2 range.
2. Can I test a bottle of my finished wine now to see where it is against that (to see if it really has finished too acidic)?
3. Assuming what I am measuring (must or wine) is too acidic, I've read that adding calc carb or potassium bicarbonate in small amounts will help lower it. Fair?
Thanks!