I just fermented my first pail of WA Merlot, from frozen grapes. I was a little disappointed when I tested the must and discovered it was deficient in both sugar and pH (19.5° & 3.76). Is this typical of WA Merlot, or did I just get a bad pail?
Are these the 2 Mountain Merlot from M&M? I bought 3 pails in April and my #'s were 22.5 brix and 3.73 PH.
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