Recent content by Matthew Stahl

Thanks you! I used k-bicarbonate and it worked very well. My PH is up around 3.2 and it is not extremely tart any more. Cold Stabilization will occur in my garage over the winter so let’s see how it goes!

As an update, I added minimal amounts of potassium bicarbonate and my PH is back up around 3.2. When temperatures drop, I am going to keep these car boys in the cold garage to drop out any junk. I tasted the wine and it’s much less harsh. It doesn’t smell delicious (not sure why) but it’s...

Thank you all for your advice!

Yes, so, I am in a weird spot because the PH was near 3.2 before fermentation (probably closer to 3.3), and now its around that 2.8-2.9 level. So I am thinking whelp I need to raise it to even start MLF. I added no acid to the must as an FYI.

Thank you so much! So my starting PH was higher, it was around 3.2 and the fermentation was wonderful with EC1118. It worked very quickly. I am going to add the malo culture (Wyeast 4007), just wasn't sure if I should add it now before any de-acidification process. I do have time, the wine is...

Thank you in advance for anyone willing to lend their knowledge! I have about 10.5 gallons of a mix of Chardonel and Vidal Blanc must that has already gone through primary fermentation (.25 brix at this moment) and racked twice. The must is from crushed/pressed grapes grown in Western PA so I...

Okay thank you for the suggestion! Working on it today

I will try to find that out today and let you know, thanks in advance

Some background: Harvested and pressed Vidal Blanc and Chardonel in October in Western PA. Have about 10 gallons total. Fermented from 1.090 to dry. Had to add in some acid blend but used a kit to do so. PH is about 3.4 for both. Have racked with campden about 4 times now. It’s clear and...