RedPlanetWinery
Junior Member
- Joined
- Sep 11, 2014
- Messages
- 14
- Reaction score
- 0
I have six gallons each of Foch and Chambourcin picked up today (Fingerlakes region, Hyatt Hill aka Fall Bright, Dundee NY).
I warmed a sample of juice from each to 68F. Readings using hydrometer and pH meter. TA sample size 15ml. NaOH is .2, so 1ml=.1g/l (correct?)
Foch: Brix 19 (sg 1.080), pH 3.1, TA 1.2
Chamb: Brix 18 (sg 1.076), pH 2.85 (meter would shift between 2.8 and 2.9), TA 1.4
Plan to adjust Brix to 22 for both.
Acid: I was considering adding calcium carb to both - 30g for the Foch and 45g for the Chamb. Was not considering thinning with water. Plan to do MLF after primary ferment.
OK plan? Or am I walking off a cliff?
I warmed a sample of juice from each to 68F. Readings using hydrometer and pH meter. TA sample size 15ml. NaOH is .2, so 1ml=.1g/l (correct?)
Foch: Brix 19 (sg 1.080), pH 3.1, TA 1.2
Chamb: Brix 18 (sg 1.076), pH 2.85 (meter would shift between 2.8 and 2.9), TA 1.4
Plan to adjust Brix to 22 for both.
Acid: I was considering adding calcium carb to both - 30g for the Foch and 45g for the Chamb. Was not considering thinning with water. Plan to do MLF after primary ferment.
OK plan? Or am I walking off a cliff?