Willy took a sample into Steele today. Results are: pH 4.19, TA: 0.64, VA 0.42. 14.4% alcohol. I plan to bring the pH down to 3.6, so tomorrow I will add 2 lb of Tartaric Acid. Once that is mixed in well, we will begin the malolactic fermentation by adding the bacteria. Adding the acid will take the TA up, but it will eventually go down. I would like the alcohol to go lower. Since the primary fermentation still isn’t complete, the alcohol level is going to increase. Is there any way to decrease it?
