I did a second run wine this year for the first time using the skins from 180lbs of very gently pressed Merlot and added the skins from 50lbs of Petit Verdot. I added 6.5 gallons of water with sugar, tartaric, etc. This fermented quickly so I left it on the skins for 36hrs after sg reading of...
I'm in Arizona and also fermented my Sangiovese with BM 4x4. Your issue sounds to me that it could be nutrient related. BM 4x4 requires a fair amount of yeast nutrients during fermentation. I used fermaid O at first punch down and at 30% depletion and had no issues two years in a row. I would...
Hey all. I just inoculated my 2017 red wines with VP-41 malolactic culture. Is it ok to use vented silicone bungs during MLF, or would air locks be a better way to go?
Thanks
Thanks for all of the help here. After reading the Vinmetrica instructions again this morning, I realized that I did not multiply my volume of titrant used by 2 per the instructions. Doing the math correctly my numbers are.
Brix 25
PH 3.87
TA 4.4
This would be a much smaller Tartaric addition...
Hey all,
I just crushed 285 pounds of Petit Verdot from a vineyard here in AZ. The numbers I got using my Vinmetrica sc-300 and refractometer are:
Brix 25
PH 3.87
TA 2.2
I recalibrted the Vinmetrica and double checked the numbers with the same result. A tartaric addition that would...
I'm in the Phoenix area as well. We have a few sources locally that bring in California grapes. I have been getting my grapes from a vineyard and winery near Sonoita, our only designated AVA. PM me for more details if you're interested. Welcome to the forum and AZ.
Thanks for all of the welcome and useful advice. I decided not to adjust the acid levels at this time and to wait until i see the numbers on my 2017 wines this fall. This year going with local Az and a few lugs of California grapes. If i have something with high acid and low ph, I'll blend with...
Thank you for the chart and advise. I entered 55 ( per chart) into the calculator and came up with a much more reasonable so2 addition. Will be doing bench trials for acid addition in the next few days.
Thanks for the great replies guys. I will give the wines a better tasting and see how I like the acidity levels. So far, I've only tasted a bit and taste is good, smells really good. How do you recommend I set up the bench tests?
As far as K meta is concerned, my calculations show that Wine...
Hello all, I need some help with the numbers of my first wine. The wine is made from semi-local Cab Sauv grapes that I harvested 9-5-16. The pre-ferment numbers were SG 1.102, TA .6, ph 3.6 these numbers may not be dead on as i was using basic tools for measurement (hydrometer, cheapand old ph...