Stickymatch
Member
- Joined
- Feb 1, 2014
- Messages
- 47
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- 13
Within the next week or so I plan on bottling my WinExpert Eclipse Merlot, which is my first batch of wine. Wanting to understand and learn more about the science of wine making, I bought a digital pH meter and an Accuvin free SO2 test kit.
I calibrated the pH meter per the instructions using a 7.01 & 4.01 buffer solution. I took a sample of wine and tested the pH, which read 3.61. I then tested the free SO2 using the low range test and color indicated around 28ppm of free SO2. Now the only time I've ever added k-meta was when I went to the aging stage....1/4 tsp for the 6 gallons.
With everything I've read, I should be anywhere between 49 and 51 of free SO2 for a pH of 3.6. So now my question, is a pH of 3.61 high for a red wine such as Merlot or for even a kit wine? If I adjust to around 50ppm, aren't I getting close to being able to taste the SO2?
I plan on aging at least half for 2+ years so I want to prevent oxidation as much as possible.
Any suggestions or recommendations?
I calibrated the pH meter per the instructions using a 7.01 & 4.01 buffer solution. I took a sample of wine and tested the pH, which read 3.61. I then tested the free SO2 using the low range test and color indicated around 28ppm of free SO2. Now the only time I've ever added k-meta was when I went to the aging stage....1/4 tsp for the 6 gallons.
With everything I've read, I should be anywhere between 49 and 51 of free SO2 for a pH of 3.6. So now my question, is a pH of 3.61 high for a red wine such as Merlot or for even a kit wine? If I adjust to around 50ppm, aren't I getting close to being able to taste the SO2?
I plan on aging at least half for 2+ years so I want to prevent oxidation as much as possible.
Any suggestions or recommendations?