This season's Nobles

[n2tazmania]

Had this season's Noble/Carlos frozen for about 4 weeks. Wife was complaining about no freezer space (imagine that). So, I decided to start the Nobles. Had 69 lbs. Split them into 2 5 gallon batches. Here are the ingredients.

69lbs Noble muscadines
Initial PH was ~3.25
Acid was ~.5%

Increase S.G. to 1.08
10 tsp yeast nutrient (5 each bucket)
1/2 tsp k-meta (1/4 each bucket)
5 tsp yeast energizer (2 1/2 each bucket)
14 tsp acid blend (hoping to raise the acid level to between .65-.68%)

Planning on rechecking S.G and acid tomorrow night before throwing a packet of Cote des blancs in each.

Going to use oak on it once it comes out of the primaries. Let me know if I missed anything. Going off notes from last year.

 

[dralarms]

Why the acid? I thought Muscadines had enough to spare.

 

[Julie]

by his thread, the acid in the Noble is low.

 

[ffemt128]

Looks good. The ph is in line I would have expected the TA to be a higher. I checked ph in ours but didn't check TA.

 

[toddrod]

With the ph 3.2 and adding the acid blend to this, won't it drop the ph even lower? The adjustment of acid / ph has always confused me.

So I take it this is a full juice wine? No water additions?

 

[Julie]

With the ph 3.2 and adding the acid blend to this, won't it drop the ph even lower? The adjustment of acid / ph has always confused me.

So I take it this is a full juice wine? No water additions?

yes you are right. When acid raises, ph lowers. I would let it as it is and taste it after fermentation and adjust acid to taste.