Yes... I made some from California frozen must... It is about a year and a half old now. I bottled it last month. Before I bottled it I played with a blend of Cab... Then tried som Petit Verdot.... 5% then 10%...... Neither one enhanced it's taste value in my opinion so I left it alone.
At the time of fermentation. SG=1.10 PH=3.56 AND TA=11.0
Barbera is known for high acidity
Is that 11.0 a measure of grams per liter? if so, that TA reading can't possibly be correct. Your sugar at 1.10 (or 23.8 brix) suggests that the TA should not be much, much lower. Your PH also suggests that the TA should be lower.
Again, if that is a measure in GPL, I would deep six your chems and purchase new ones.
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