Reducing acid one year old wine 49

Fishhead

Not really. The common method is to make up a strong solution of tartaric acid in water and then add a small measured amount (pipette or syringe) into a sample of wine, say 1 litre. Then measure the pH and repeat until the level gets to where you want it, say around 3.6-3.65. Then from the amount of solution and size of the sample you can calculate how much acid you've added in terms of g-L and from that you can easily get the total amount for the whole batch.

Do the full test (including stabilization) for the sample and then adjust based on the results. For example, in my case I've added 2g-L of acid and the pH went lower in the end then I wanted, so I'd probably add only about 1.5g-L to the full batch.

Also, I'm not sure how instant the pH change is after addition and mixing, so it's probably better to remeasure the pH on the test sample next day to get better data.

I would go by taste at this stage, numbers can be misleading. And you won't know where the TA will end in the end because it will be pretty high before cold stabilization and that process is pretty unpredictable.

Also, I haven't decided myself if I'm doing the adjustment on the whole batch because I can't get reliably get the wine to the 25F or so needed for a thorough cold stabilization. My current thinking is I'll do 3 gallons in the interest of "research" and leave the rest (6 gallons) alone for now.

Pp