So I am getting prepared to bottle my 5 GAL of strawberry wine which was started in June - it is smelling and tasting fantastic.
I tested last night, and am wondering if I should adjust anything before bottling.
Results:
S.G. = 1.030 (reading pretty high I think, used a refractometer - it did ferment dry, but looking back to my photos, after back-sweetening, I was measuring only 1.002 with
my hydrometer). I will be confirming this tonight using the hydrometer.
pH = 3.2 (digital pH meter)
T.A = 6.25 (approx, using Titration Kit)
Free SO2 = 18 (approx, using Accuvin Free SO2 kit - 18 was the
general concensus in the house
)
The only think I would maybe mess with is the pH, but due to back sweetening, the acidity is masked initially, and still finishes a little acidic, which I like. According to Accuvin, Free SO2 goals for a pH of 3.2 is 13-21, and I believe that I am in that range.
So.. it has been sitting for 2 months since the last racking, and is fairly clear. I do really like the flavour and over all characteristics, so I was thinking to filter and bottle this week.
Opinions welcome - if everything looks good, how should I go about bottling? Presuming my Free SO2 is acceptable, I was planning to rack (very small amount of fine lees in the carboy) - then filter, and bottle, without any further additions. Does that sound right?
I tested last night, and am wondering if I should adjust anything before bottling.
Results:
S.G. = 1.030 (reading pretty high I think, used a refractometer - it did ferment dry, but looking back to my photos, after back-sweetening, I was measuring only 1.002 with
my hydrometer). I will be confirming this tonight using the hydrometer.
pH = 3.2 (digital pH meter)
T.A = 6.25 (approx, using Titration Kit)
Free SO2 = 18 (approx, using Accuvin Free SO2 kit - 18 was the
general concensus in the house
![Happy :h :h](/images/smilies/happy0199.gif)
The only think I would maybe mess with is the pH, but due to back sweetening, the acidity is masked initially, and still finishes a little acidic, which I like. According to Accuvin, Free SO2 goals for a pH of 3.2 is 13-21, and I believe that I am in that range.
So.. it has been sitting for 2 months since the last racking, and is fairly clear. I do really like the flavour and over all characteristics, so I was thinking to filter and bottle this week.
Opinions welcome - if everything looks good, how should I go about bottling? Presuming my Free SO2 is acceptable, I was planning to rack (very small amount of fine lees in the carboy) - then filter, and bottle, without any further additions. Does that sound right?
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