And then I decided to test a bottle of Ca’ del Solo Muscat for acid - 8+, compared to our wine's 7. Also further reading (Iverson, Crowe, Warrick) says some of them think the range should be a little hoogher or lower than Accuvin's guidelines, but almost everyone talks about must, not finished wine - fermentation slightly drops TA.
Anyway, the commercial wine has higher TA by about 1 g/L. Crowe has a straightforward formula for acid adjustment:
1 L = 0.2642 gal.
So, 1 g/L =
3.8g tartaric acid/G
or
18g/5 gal carbouy.
of course, Crowe desn't think you should change the acidity of finihed wine, because it might affect the long-term stability of the wine. Iverson thinks it's fine any time during bulk aging. Warrick - I can't figure out what he thinks on the topic.
So.
Not likely to make an adjustment now (I think), but added to the list of procedures for next year - Test TA in the must.
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