rodfrey
Junior
- Joined
- Oct 29, 2021
- Messages
- 5
- Reaction score
- 8
Hi! I've done a few kits here and there, following the instructions pretty religiously. This year though, I bought four pails of fresh juice from Mosti Mondiale. I bought an Amorosso, a Nebbiolo, a Barbera, and a Sauv Blanc.
The juice was almost-frozen (about -2C, not icy apparently because of the sugar). I warmed it to room temperature and added a gallon of wine skins to each of the reds. It comes per-inoculated with an unknown yeast (according to the retailer it's "carefully selected, perfect for this grape" but he didn't know what it was. I might write Mosti Mondiale to ask.)
My question is about pH. I bought the Apera PH60 tester, https://www.amazon.ca/gp/product/B01ENFOIQE/?th=1 and measured the acidity of each. I got the following:
Amorosso: 3.83 (23% brix)
Nebbiolo: 3.72 (23.5% brix)
Barbera: 3.78 (22.5% brix)
Sauv Blanc: 3.53 (22.5% brix)
From what I've read, this might be quite high since pH will rise during fermentation. For example Optimal Sugar and Acid Levels for Popular Wine Grape Varieties suggests a pH of 3.2-3.4 for most red wine musts (although these grapes aren't listed) and even lower for Sauv Blanc.
I asked the retailer and he said don't do anything, these juices are perfect. But should I add some tartaric acid and reduce the pH to the 3.3 range for the reds and 3.0 range for the white? Or just leave well enough alone?
Fermentation is *just* starting, a tiny bit of foam spots on the surface.
Thanks from an eager rookie!
The juice was almost-frozen (about -2C, not icy apparently because of the sugar). I warmed it to room temperature and added a gallon of wine skins to each of the reds. It comes per-inoculated with an unknown yeast (according to the retailer it's "carefully selected, perfect for this grape" but he didn't know what it was. I might write Mosti Mondiale to ask.)
My question is about pH. I bought the Apera PH60 tester, https://www.amazon.ca/gp/product/B01ENFOIQE/?th=1 and measured the acidity of each. I got the following:
Amorosso: 3.83 (23% brix)
Nebbiolo: 3.72 (23.5% brix)
Barbera: 3.78 (22.5% brix)
Sauv Blanc: 3.53 (22.5% brix)
From what I've read, this might be quite high since pH will rise during fermentation. For example Optimal Sugar and Acid Levels for Popular Wine Grape Varieties suggests a pH of 3.2-3.4 for most red wine musts (although these grapes aren't listed) and even lower for Sauv Blanc.
I asked the retailer and he said don't do anything, these juices are perfect. But should I add some tartaric acid and reduce the pH to the 3.3 range for the reds and 3.0 range for the white? Or just leave well enough alone?
Fermentation is *just* starting, a tiny bit of foam spots on the surface.
Thanks from an eager rookie!