I racked my apple wine on 11/15/07. It analyzed out as:
Specific Gravity (SG): 0.996, pH: 3.56, Titratable Acidity (TA): 7 g/L
So it had fermented out in less than ten days, but the thing that surprised me was the TA. It rose from 5.5 to 7 g/L when I was expecting it to drop. The wine has only just finished fermenting though, so its probably got quite a bit of carbon dioxide (CO2) dissolved in it. That CO2 will give rise to some carbonic acid and a higher TA. I honestly don’t know if that’s enough to explain the high acidity, but I’ll let it be for a while. As it ages, the CO2 will bleed off and I’ll test (and taste!) it again.
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