On August 1, I added enough sulfites to theoretically boost the levels to 30 ppm, a level I want since my cement/wine room has been getting pretty warm as the garage around it gets hot. I also added 0.46 lb of Tartaric acid to take the pH down a bit and slightly boost the TA. But I was surprised at the lack of response!
After a few days, these were the levels.
pH: 3.84
TA: 0.62
SO2: 19 ppm
No change in the pH, though the TA is up a bit. I can taste an increase in the tartness of the wine. So I will not add more tartaric at this time, but will continue to work on the sulfite level. The wine still tastes young. I can taste the tannins and the pepper, but not much to speak of mid-palate yet. It is young though, I will not despair!
