Hello all, I need some help with the numbers of my first wine. The wine is made from semi-local Cab Sauv grapes that I harvested 9-5-16. The pre-ferment numbers were SG 1.102, TA .6, ph 3.6 these numbers may not be dead on as i was using basic tools for measurement (hydrometer, cheapand old ph meter, and color change TA kit. The must was split in to two batches fermented dry with no issues using BM 4x4 and D-21. The wine has been through MLF using VP-41. The wine was racked 35 days after confirming complete MLF using Accuvin test and 1/8 tsp kmeta added.
I recently picked up a Vinmetrica SC-300 and tested the wine last night 5-14-17, planning to rack and add kmeta. The numbers surprised me, so i would like some clarification before proceeding.
Wine #1 bm4x4 free run: Ph 3.86, TA 5.8, so2 26
Wine #2 d21: Ph 3.88, TA 6, so2 20
Wine #3 bm 4x4 pressed: Ph 3.84, TA 5.4, so2 30
I'm concerned about spoilage and browning with such a high Ph. What are the best steps to take from here? Thanks in advance.
I recently picked up a Vinmetrica SC-300 and tested the wine last night 5-14-17, planning to rack and add kmeta. The numbers surprised me, so i would like some clarification before proceeding.
Wine #1 bm4x4 free run: Ph 3.86, TA 5.8, so2 26
Wine #2 d21: Ph 3.88, TA 6, so2 20
Wine #3 bm 4x4 pressed: Ph 3.84, TA 5.4, so2 30
I'm concerned about spoilage and browning with such a high Ph. What are the best steps to take from here? Thanks in advance.