Charles E "How do you know if a low pH and/or low acid wine is low in malic
> instead of tartaric without conducting a paper chromatography test?"
Paper chromatography won't tell you how much malic or tartaric is in your
wine...it will just tell you if either acid is in the wine. I guess you
could make a guess by the size of the spots compared to each other but it's
really a yes or no type test.
" My pre-fermentation, post-adjusted pH was nearly ideal at .65 with a
> pH of about 3.3. It was .50 with pH of 3.7 before adjustment with
> tartaric acid. I expect acid to be between .55-.60 after ML which is
> right where I want it. I fear cold stabilization could take me out of
> the desired range."
That 0.55 to 0.60%TA is a nice target for a red wine. Why don't you wait
until ML is finished, test (be sure to get the CO2 out of your sample) and
then decide. There's no hurry. If you're still concerned put a bottle of
the wine in the frig (I like to cold condition at 32F) for a week and test.
Then you will know what to expect with the bulk wine. I've done reds with
and without cold conditioning...at worst you will get some tartrate crystals
in your bottles but they don't affect taste.
Olathe, Kansas USA