WellingtonToad
Junior Member
- Joined
- Dec 27, 2013
- Messages
- 87
- Reaction score
- 25
I was out to lunch with a wine making friend today. (he makes really good wines). I asked what was his epiphany with learning to make wine.
From his response the thing that stood out to me was to pick the grapes on pH not on Brix/Baume. His target is to not add Tartaric acid during the winemaking process.
Ideally, the pH at picking will be 3.35 - 3.45 so that it can mature to an ideal of3.55 in the pressing.
Somehow this approach appeals to me. I just thought I would put it out there for others to comment.
From his response the thing that stood out to me was to pick the grapes on pH not on Brix/Baume. His target is to not add Tartaric acid during the winemaking process.
Ideally, the pH at picking will be 3.35 - 3.45 so that it can mature to an ideal of3.55 in the pressing.
Somehow this approach appeals to me. I just thought I would put it out there for others to comment.