Ben, thanks for your reply. Don't know about the tartness yet: I'll
wait until fermentation is finished. For a change, I tried following a
recipe to the letter, and adjusted the TA to (almost) the recommended
Key data: for 5 USgallons is used 10 kg pear pulp, mixed with just
under 5 USGallons of tepid water. SG is adjusted to 1.09, and acid to
an initial 0.4%. After two days the mass is strained in the primary,
TA adjusted to a final 0.60% and yeast added. (Lum recommends
siphoning off clear juice, but I was a bit hasty and ended up spending
more time on straining the whole ***y lot)
The pH of the must was 2.65 before the yeast was added.
Carrying on from the TA/pH discussion, the Acid Taste Index would then
be around 0.9%, if an influence factor of 0.6 is used (thanks to Ed
Schloss for sharing his model with us.) That's quite high I think for
a supposed to be dry table wine, but more of this when fermentation is
Lum, if you're reading this, can you supply me with pH values of your
> > I've started a batch off pear wine according to Lum's recipe, and he
> > recommends adjusting the must to TA 0.65. I was amazed how much acid
> > it takes.
> > It's now just below .6%, and the pH is 2.65
> > Although a low pH can be expected (the fruit content in the must is
> > quite low), isn't this too low?? What happens during fermentation,
> > will the pH rise again?
> Yes, pH 2.65 is pretty low! (Yet another reason why using more fruit
> is a good thing - it generally gives better pH levels!)
> I wouldn't expect maceration (on the fruit) to give much of a pH
> increase in this case, and fermentation or even any tartrate formation
> (if there is any) will tend to give a pH drop. Overall, I wouldn't
> expect a big change, and I'd think a decrease is more likely than an
> More importantly than worrying about the number itself, how does it
> *taste*? I would expect it to be pretty tart at pH 2.65 and TA 6 g/l
> but maybe with some residual sweetness it won't be too sharp.
> If you want still want to increase pH, I'd personally prefer a
> chemical/bacterial deacidification to dilution.
> Next time, try adding more fruit or using a "body builder" (such as
> grape juice, raisins etc) which not only give extra body but will
> provide a higher pH in the must *and* act as a buffer if you need to
> make TA adjustments.