"glad heart" > wrote in message
om...
> Several of my reds have pH's around 3.5 or so and TA's from 6.5 to
> 7.5g/l. They are 10 months old and have not yet been cold stabilized.
> Tastes are tart but OK with the exception of the amarone (TA 7.5)
> which is tart like a lemon. I'd like to reduce both TA and pH in all
> of these reds.
>
> Should I just cold stabilize or reduce acids with KHCO3 for example
> and then cold stab?
>
> Also, different sources suggest different ideal TA's for finished dry
> reds. Pambianchi on page 83 suggests 4.0-5.5g/l. Don Buchan's
> excellent FAQ site http://www.malak.ca/rcw.faq suggests 6.5g/l. I
> know taste is the ultimate authority but what should I be aiming for
> here?
>
> How does one reduce both TA and pH simultaneously?

Glad Heart,
Here is an article by Clark Smith that puts wine pH in the proper
perspective.

http://www.vinovation.com/ArticleWinepH.htm