Brigitte
Junior Member
- Joined
- Feb 6, 2014
- Messages
- 288
- Reaction score
- 80
Hi!
I posted over in beginners wine making and then realized maybe I should post here. Anyhow.... Here is my dilemma:
I picked my Edelweiss grapes today and have the following numbers
Brix 14.5
pH 7.1
TA 4.3 g/l
I am very new at this. I think I should have harvested grapes sooner but just got my meters in today to test TA and pH and Brix. And the birds found my grapes this morning so I harvested and have them on skins still in clusters chilling in fridge.
I got the sample by crushing a few grapes taken off a variety of clusters.
My questions are is the pH too alkaline to attempt wine?
Is the TA too far off? I read in vines to wine book that I would need an exceptionally high amount of K-meta to kill off unwanted yeast , etc with a pH so high (alkaline)
I realize I will need to add sugar and tartaric acid. But can I make a wine with these grapes ?
Does anyone have any advice ?
Thanks so much.
I posted over in beginners wine making and then realized maybe I should post here. Anyhow.... Here is my dilemma:
I picked my Edelweiss grapes today and have the following numbers
Brix 14.5
pH 7.1
TA 4.3 g/l
I am very new at this. I think I should have harvested grapes sooner but just got my meters in today to test TA and pH and Brix. And the birds found my grapes this morning so I harvested and have them on skins still in clusters chilling in fridge.
I got the sample by crushing a few grapes taken off a variety of clusters.
My questions are is the pH too alkaline to attempt wine?
Is the TA too far off? I read in vines to wine book that I would need an exceptionally high amount of K-meta to kill off unwanted yeast , etc with a pH so high (alkaline)
I realize I will need to add sugar and tartaric acid. But can I make a wine with these grapes ?
Does anyone have any advice ?
Thanks so much.