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Old 02-14-2017, 03:16 PM   #141
Tnuscan
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Sorry, I meant taste.
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Old 02-14-2017, 05:35 PM   #142
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Sorry, I meant taste.
Ah, thanks Dave. Either way. If it is still bad, I'll try the hulls. It'll be dumped otherwise. So if I can experiment and make it somewhat respectable, it'll be worth it.
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Old 02-15-2017, 10:04 AM   #143
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Wish you the best of luck!
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Old 02-16-2017, 08:37 PM   #144
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When you think you see a pattern, you should explore it, don't sweat it. I'd think if Hungarian Med toast barrels were acidifying wines, we'd figure out how to use it to our advantage.

Other than pH/TA changes through AF / MLF and CS, we shouldn't be seeing drastic changes in our wines pH/TA that we don't initiate. When one of those isn't responsible, I first suspect my chemicals, equipment, or process; is / was my meter clean and calibrated?; are / were my chems fresh?; did I make some goofy mistake reading something wrong?, did I add tartaric acid instead of sulfite?, were acid additions well mixed?, did I degas samples properly?, did I let my wine get cool and get a little CS action by mistake?, that sorta stuff. Even worse, is some nasty critter feeding on my acid? But you should be able to smell and taste that....
@Johnd My wine was moved from 72 to 59, a 13 degree difference. I have noticed some thin crystals on the bottom of the carboys, in both the Chambourcin and the Cynthiana. That shouldn't make that big of a pH drop. The Chambourcin and the Cynthiana pH's were real close at crush. The Cynthiana haven't gone into the barrel and they are @ 4.01 pH. I find this to be really odd, any way, I will keep whackin' away at them. Oh, and @Boatboy24 That's what happens when you run with scissors.
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Old 02-16-2017, 11:35 PM   #145
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@Boatboy24 Which of your Chilean wines turned out ok?
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Old 02-17-2017, 06:10 AM   #146
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@Boatboy24 Which of your Chilean wines turned out ok?
So far, none.

The Carmenere did finish MLF, though it has the same, nasty, sour taste as the others. I'll be pH testing the other 3 this weekend, and quite possibly giving all the K-bicarb treatment and moving them to the garage (I did the Cab on Wed night). Unfortunately, we have highs in the 60's for the next several days. We will have some cool nights though. So I'll try to get the temps down, then wrap the carboys in some moving blankets to stabilize temps a tad.
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Old 02-17-2017, 04:37 PM   #147
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Jim, at this point are you going by the pH alone and don't care about the TA? Just curiosity.
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Old 02-17-2017, 05:08 PM   #148
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So far, none.

The Carmenere did finish MLF, though it has the same, nasty, sour taste as the others. I'll be pH testing the other 3 this weekend, and quite possibly giving all the K-bicarb treatment and moving them to the garage (I did the Cab on Wed night). Unfortunately, we have highs in the 60's for the next several days. We will have some cool nights though. So I'll try to get the temps down, then wrap the carboys in some moving blankets to stabilize temps a tad.
This isn't giving me any confidence in buying Chilean juice buckets or grapes this spring.

 
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Old 02-17-2017, 05:42 PM   #149
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This isn't giving me any confidence in buying Chilean juice buckets or grapes this spring.
FWIW, I've had similar MLF problems with all three of my Chilean wines. They taste OK, but are still acidic and tart, none completed MLF after three separate MLB inoculations. This is only my opinion, but the sulfiting practices of getting fresh grapes back to the states, may increase the SO2 in the product, and difficulty in completing MLF. Coupled with the early picking/ high TA / low pH, my wines struggled.

Conversely, I purchased Grapemasters must from Spain, crushed, destemmed, and frozen in Spain, and then shipped frozen. These grapes, like the unsulfited frozen musts I've done from the States, rolled right through MLF and stand head and shoulders above the Chileans.

I'll be sticking with grapes that are processed and shipped frozen, as opposed to those that are sulfited and shipped whole before processing.
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Old 02-17-2017, 05:53 PM   #150
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Thanks John, good input.

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