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i get that the PH and acidity is balanced and shouldn't be touched makes sense... but MLF is a whole different animal, literally, that is introduced. Thanks for the reference to Tim ... i'll do some research. appreciate the response.

Hi all, after making only fresh grape wine for many years I've decided to a stab at a kit this year. I picked the Amarone En Primeur kit and will be make 3 of them together so I can bulk-age in my demijohn. Question with fresh grape I always balanced my must before fermentation making sure ph...

I have the same issue in Montreal. In a thread i started asking a similar question winegrapesdirect (dot) com was suggested ... It's not the cheapest but you can get premium (crushed) grapes from them delivered to you in Toronto. GO LEAFS GO

Here in Montreal, Lodi Gold is simple to find every year. I was looking for something a little higher quality than lodi gold.

Any idea how someone would be able to get these in Canada? I'm looking to make a nice quality Pinot Noir obviously I wont be buying a ton of grapes. Maybe 12-18 lugs.

You are correct about the solution but i did double my number. I used 1.8ml of the TA solution to get my ph to 8.2. 1.8x2=3.6.

I think I will go ahead with this and pinch the yeast today and take it from there. But Turock mentioned something that stuck. This is the only batch that I started in my garage and I'm wondering if the cold (Canada weather) caused it to CS dropping the pH as I was macerating. I suppose its...

I'm using apples that I picked myself back in October ... No juice ... I bought some Macintosh apples and juiced them and added them to the must measuring the pH before adding them and it raised my pH slightly to 3.2 but the TA is sitting at 3.6 now according to my vinmetrica. I know my probe is...

Tastes great to me ... About the probe ... Works fine with all my grape batches .. Just tested 6 batches and numbers all make sense.

Are you suggesting to do this Pre or Post fermentation? I only have must for now.

Just calibrated my Vinmetrica and retested ... A little frustrated.... pH is 3.08 and TA is 3.4. I'm at a loss. Should I add more fruit or just pinch the yeast and hope it goes well? Thanks everyone much appreciated.

I'll test again to confirm, but my vinmetrica has never been off. Maybe i didnt read the syringe correctly.... quite possible. If needed ... will a malic acid addition decrease pH like tartaric does?

Just to clarify I used 15 pounds of apples and 3 small lemons. Are you suggesting I add 10 more pounds of apples?

Making my first Apple wine. Used fresh apples and a few lemons. Crushed added peptic enzymes and campdem tabs and been macerating for 1 week. Measure the TA and ph today and im sitting at 3.1 ph but my TA is only .32. If I add tartaric or acid blend my Ph will sink lower. Any advice? Thanks

Added 40g total and am now down to 3.55 pH and .68 TA. Ready for MLF ... Thanks guys.

Will do thanks.

I was thinking of doing it in small increments ex. .3g per liter and testing. I'm dealing with a 54liter demi ...Aiming for 3.5-3.6. How long after applying my tartaric should I test?

Primary is done on California sangiovese grapes. Tested PH and TA and I'm sitting at 3.76 and .62 TA. Thoughts, Should I add some tartaric to bring the PH down a tad and acid up before starting MLF?

What calc or formula do you use? I used this calculator http://www.brewersfriend.com/brix-converter/ and it says 25.2 = 15.3%. Also I use a digital refractometer and measured my brix again before pitching my yeast and it had goneup/stabilized at 24.1 after my adjustment. So my question is how...

To answer why I lowered the Brix. Exactly that. I didn't want to end up with an alcohol level of over 15%. Brix 25.2 would have yielded aprox 15.2% according to online calculators. I am planning to blend this sangiovese with an already high alcohol level (15.5) merlot/cab so I wanted a final...