Some of you may recall this PS I started in the fall from fresh grapes, where brix were in the roof.
Although MLF did not show complete, I racked the wine into the 23L Vadai along with some dose of k-meta (did not want to wait longer on MLF as it was approaching 3 months and showing half way done).
The PH is high, measured in the barrel at around 3.89.
Also, It does not taste bad, no off flavors at all, but I taste some sweetness
Measured SG recently and it came right at 0.998
Starting SG ~1.100 and Brix=29.5, brix was brought down to planet earth with acidulated water.
I pressed at ~1.000, racked and then started MLF one day after re-racking again.
My notes say PH=3.86, TA ~0.8x before pitching MLF.
I know I could try blending with a wine with lower PH but have limited options now in bulk age for a good blend, but open to opinions. Other available wines in bulk age, all went through MLF:
-MM Amarone from juice bucket
-Sangiovese blend with cab and merlot (60/30/10)
-2nd run from above Sangio blend
-cab sav and merlot blend
Since this PS is so unique in color, the darkest wine I've EVER seen, I am thinking I should not blend but try to fix the wine itself and not risk my other stable wines.
Questions (and I know I should check the TA again):
-is the sweetness I taste due to the high PH, assuming that the TA "should" be low, or a combination of high PH and SG at 0.998 (not too dry SG)?
-tartaric acid is still the best way to go to bring the PH down and NOT acid blend?
I could swear that I also smell some sweetness or jammy smell (not bad smell at all).
Although MLF did not show complete, I racked the wine into the 23L Vadai along with some dose of k-meta (did not want to wait longer on MLF as it was approaching 3 months and showing half way done).
The PH is high, measured in the barrel at around 3.89.
Also, It does not taste bad, no off flavors at all, but I taste some sweetness
Measured SG recently and it came right at 0.998
Starting SG ~1.100 and Brix=29.5, brix was brought down to planet earth with acidulated water.
I pressed at ~1.000, racked and then started MLF one day after re-racking again.
My notes say PH=3.86, TA ~0.8x before pitching MLF.
I know I could try blending with a wine with lower PH but have limited options now in bulk age for a good blend, but open to opinions. Other available wines in bulk age, all went through MLF:
-MM Amarone from juice bucket
-Sangiovese blend with cab and merlot (60/30/10)
-2nd run from above Sangio blend
-cab sav and merlot blend
Since this PS is so unique in color, the darkest wine I've EVER seen, I am thinking I should not blend but try to fix the wine itself and not risk my other stable wines.
Questions (and I know I should check the TA again):
-is the sweetness I taste due to the high PH, assuming that the TA "should" be low, or a combination of high PH and SG at 0.998 (not too dry SG)?
-tartaric acid is still the best way to go to bring the PH down and NOT acid blend?
I could swear that I also smell some sweetness or jammy smell (not bad smell at all).
Last edited: