What is the consensus on adding extra acid to low acid grapes so that
you can do a Malo after the original fermentation? Is it better to
skip it when the grapes in question have low acid? Or could one
accomplice a better end result still by adding extra tartaric acid to
bring the total up and then do the malo

We are getting the first load of grapes tomorrow from Central Valley,
a day late because of Ivan, and you know how this load always looks…

SG Brix

"sgbrix" > wrote in message
om...
> What is the consensus on adding extra acid to low acid grapes so that
> you can do a Malo after the original fermentation? Is it better to
> skip it when the grapes in question have low acid?

Skip _what_? ML?
If the grapes are low in acid (and of course high in pH) you won't be able
to prevent ML from going, whether you inoculate or not.

Or could one
> accomplice a better end result still by adding extra tartaric acid to
> bring the total up and then do the malo

Hit it with tartaric to bring the pH down to at _most_ 3.5. If you don't,
the final pH will surely be in the 4+ range after ML.

Tom S