I feel your pain. My Chilean Syrah was NOT good last I checked (before bottling). The green pepper was just overpowering. I still bottled it hoping it would mellow out in time. Wishful thinking? My next tester bottle is in January. Pretty sure it'll still register BAD. This was my 1st time going...
Same. Used VP41, which started strong, but never finished. I bought more VP41 and nutrients, added in and saw no activity (tiny bubbles) and another test after another 2 weeks confirmed no change. I said screw it and added SO2 last week.
Thanks for this. From the MoreWine guide:
"The inverse is equally correct: if your pH is low, then lowering your acids (with a cold stabilization, chemical adjustment, or MLF) will raise your PH"
I read the above and just assumed CS would raise the pH from 3.2
Do you guys happen to know if cold stabilization will work at 38 degrees Fahrenheit? Does it need to be 32 or below? I have 6 gallons going thru MLF, but I need to do something about the 1 gallon jug not going thru MLF. The pH is 3.2 and so I figured CS could get pH to 3.4, maybe wishful...
Yep, I used the Acti-ML. I got help on my low pH in another thread. I was just wondering if the pH drop after fermentation-press-rack was normal, or if it was more likely due to adding too much tartaric acid, and then correcting with potassium carbonate.
After my earlier rookie mistake, adding too much tartaric acid, I was able to correct the pH to 3.38 prior to fermentation. I tested again 36 hours after pressing and racking and was shocked to see my pH dropped to 3.2. Is this normal and something I should expect in the future? I decided to...
I just pressed and racked my grapes using the WineEasy, which gave me 7.5 gallons (108 pounds of grapes). There was definitely some juice left (moist grapes), but the process was simple. I only got 3 gallons free run in my 6 gallon carboy before I had to turn on the motor to pull the press down...