> i added 6 ounces to the total batch.
> (according to the other calculations for the
> acid test, i should have put in about 40 ounces)
> anyway, the pH reads at 3.3 now.
> however, the acid test got worse.
> it's now really, really low. (like .15)
Did you calibrate your meter first? and your acid test may be 1.5
instead of .15 By adding acid, your acid level will increase not
decrease. As long as your pH meter is calibrated and your pH level is
around 3.3, you should be doing fine. If your acid level is high,
there are steps in your wine making process to lower the level, like
MLF, and cold stabilization. If it ends up with high acid in the
finished product, well then time and aging will help cure that too.
Fine wine & a good woman,
who needs anything more?
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