Stressbaby
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- Joined
- Aug 19, 2012
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In a nutshell:
6gal Pinot Grigio juice bucket from CA, started last fall
Original numbers pH 3.01, TA 0.80%, 1.088.
No adjustments, QA 23, went to 1.006 in 7 days, to carboy where it went dry and quiet.
I've treated this wine very gently; racked just twice, it's now clear and it smells and tastes fantastic. Taste-wise, it's done.
The numbers now TA 0.82% (8.2ml of 0.2N NaOH to get 15ml wine to pH 8.2), pH 2.54 and I still need to cold stabilize this wine.
The numbers seem crazy, right? I've recalibrated the pH meter multiple times and checked my other wines, all comfortably 3.2-3.5 range. I've checked this wine several times, and it has never been above 2.7.
I'm not sure where to go with this wine. If I bottle it I'm afraid I'll have diamonds in the bottle. I considered KHCO3, then cold stabilizing, but not sure what my target is pH-wise. I also considered cold stabilizing then just tweaking with KHCO3 to taste. Thoughts welcome here, thanks in advance.
6gal Pinot Grigio juice bucket from CA, started last fall
Original numbers pH 3.01, TA 0.80%, 1.088.
No adjustments, QA 23, went to 1.006 in 7 days, to carboy where it went dry and quiet.
I've treated this wine very gently; racked just twice, it's now clear and it smells and tastes fantastic. Taste-wise, it's done.
The numbers now TA 0.82% (8.2ml of 0.2N NaOH to get 15ml wine to pH 8.2), pH 2.54 and I still need to cold stabilize this wine.
The numbers seem crazy, right? I've recalibrated the pH meter multiple times and checked my other wines, all comfortably 3.2-3.5 range. I've checked this wine several times, and it has never been above 2.7.
I'm not sure where to go with this wine. If I bottle it I'm afraid I'll have diamonds in the bottle. I considered KHCO3, then cold stabilizing, but not sure what my target is pH-wise. I also considered cold stabilizing then just tweaking with KHCO3 to taste. Thoughts welcome here, thanks in advance.