Recent content by jestar

I wasn't planning to put the bung in, just wanted the CO2 gas to fill the barrel. Curious to know how high it would go though if I did get the bung good and snug. On second thought, I think I'll just burn a sulfur disk and call it good.

I purchased three 59 gallon neutral barrels from a local winery. The barrels had just been emptied, cleaned and sulfur gassed. I am racking from carboys but have not had the time to do it for a month since I got the barrels. When I got the barrels one had a bung pop out as I was unloading and...

A white varietal in Southern Ontario is one thing and 9.65 g/L might even be expected, but a red varietal in a vineyard 25 miles from Lodi, CA is another thing altogether. In previous years the TA has been between 6.5 and 7.5 g/L depending upon varietal. This area has been quite a bit cooler...

Wade E, TA is 9.65 g/L not 9.65 percent.

My response to Wade E is that is why I'm questioning my testing. I have never had any of my wines with a TA that high and something is wrong somewhere along the line. Just trying to figure out where. To answer your question, Syrah is not any different. The high TA may indicate unripe berries...

Took a sample of about one hundred Syrah berries from my vineyard. Ran some tests and results seemed abnormal. Brix: 23; pH 3.13; TA 9.65. This low pH, high TA is not what I have seen in the past and got me wondering about my pH meter and my NaOH solution. I calibrate the pH meter frequently...

Thanks, Wade. I had forgotten about the Sulfite Calculator from Winemag. Thanks for reminding me and making life simpler.

I'm confused about bound SO2 and free SO2. Am reading: it was "determined that for white table wines it was necessary to have 0.8 mg/l of this[molecular form of free SO2] to control wine spoilage organisms." Obtaining 0.8 mg/L of free SO2 is dependent on pH. At pH 3.2 you need 23 ppm of free...

Can someone please inform me of the mls of distilled/deionized water required to make a 0.0667N NAOH solution from a .2N NAOH solution?