Recent content by Matthew Hodorowicz

To Ted Brumleve: Thanks.

I have a batch of Baco Noir from 2021 grapes and the wine came out with a final TA ~ 0.80-.85, a bit tart for my taste. Do you happen to know what was your final TA? What brand yeast did you use? Finally, did you do a Malolactic Fermentation (Conversion)? Thanks.

Some additional information as requested. I do not plan to combine the wine from the MLF and Potassium Bicarbonate carboys. So the risk of a MLF restart is limited to one carboy. Regarding the pH and TA here is the time line, AFTER secondary fermentation and degassing: 10/26/18 - pH of 3.5...

Great news. Thanks for a quick reply.

I have several carboys with Chambroucin must/juice from last fall's grape harvest. After fermentation the TA was 8 gm/L and it was very tart to the taste. I tried to lower the TA by using Malolactic Fermentation (MLF) and Potassium Bicarbonate in two (2) separate carboys. After 3 months the TA...