Recent content by pditt13

I typically like medium to heavy body reds, and it is light body but I do like the taste. I get too concerned with the numbers instead of listening to what i read on this forum about going with taste. Gonna leave as is. Thanks!

Continuing from above, after fermentation completed and I racked my wine I can't get anyone from presque isle to email me back. So, I cleaned my ph meter (again) and calibrated. I tested it in another wine I had and it seemed to read correctly. I then tested it in the calibration solution...

I called Presque Isle wine cellars and talked to the winemaker. I explained everything to him and told him exactly what I did. He told me it was definitely low (which we all knew) and that they don't open them and test when it comes in, but if i let it finish fermentation and send him a sample...

I have the MW102, and i do have a pen meter that i have not used for a couple years. I can calibrate and try it. I already pitched the yeast but i had to pull some juice out so it didn't overflow. I can test it with both and see if i get the same reading.

tested one last time after cleaned electrode. Ph was 3.1, and TA (using ph meter method) was 3.3. Pitched yeast. Again, thanks all for all the help.

No, I have not degassed samples. I can do that before my next test and after i clean the electrode. Thanks everyone for all your input. It is greatly appreciated.

It is $125 meter from Milwaukee Instr and i have not cleaned it for awhile. Definitely my next step before i do anything.

2023 L'uva Bella Fall Juice Specifications: Chardonnay TA: 5.2 - 5.6, Brix: 20.7 - 21.5 Ph: 3.40 - 3.43 This is what i got from the piwine site. Definitely not what I got when testing. And i recalibrate my ph meter everytime I use it.

Will do. Still something does not seem right. When i added the 31g that I had at home it took the TA from .15 to .277 which seems right. BUT it took my ph from 3.78 to 3.14. Correct me if i am wrong but shouldn't the TA go up approximately the same as ph goes down when adding tartaric acid. My...

10ml wine and sodium hydroxide .1N, and ph meter to 8.2 (used 2ml x .1 x 75/10). Put formula to confirm i calculated correctly. Did the test twice to be sure.

I picked up my pail of California Chardonnay yesterday from piwine. Once it warmed up i tested it and i was shocked that the TA was .15. I even tested it twice. Ph was 3.78, a little high. (Brix 21). I added 31g of Tataric Acid, which was all i had until I pick more up today, but by my...

Did you ever have to freeze any juice, if so, any issues?

I found out more information on my Malbec bucket. It is not scheduled to arrive until May 5th and I am unable to pick the bucket up before I leave for vacation. My brother said he would just keep it an double up on his batch or freeze it for me, my choice. My question is, does freezing alter...

Thank you

Thanks everyone. I will just have to have all my options planned out. all supplies for AF and early MLF, and also enough gallon jugs to freeze if I don’t get it in time. One thing, a couple of my AF have taken closer to two weeks. if I have time to give it a week or so to ferment and brix...