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Thanks all for the great responses! I feel much better about my plan now.

I hope someone can answer these basic questions for me. I am making multiple varietals at the same time, so I have 4 buckets with 4 different grapes. 1) Can I use the same punch down tool across all 4 bins without sanitizing it in between if all 4 bins use the same yest? Will this cause any...

The other wine I was referring to was a merlot that was started 2 weeks prior and it was co-inoculated. When I started this cab the Merlot was just finishing AF.

Yes, malic is in the middle. I only tested it as I was validating my other wine had completed. It was a great surprise to see that this one had somehow completed as well. I am going to rerun the test tonight just to make sure it wasn't user error in the testing.

I should be happy about it, but 2 days after inoculating my Cab Sauv with VP41 I do not see any more malic acid in the chromatography test. Is it really possible that the acids are converted so fast? The yellow dots are quite clearly in the lactic and tartaric acid camp and nothing visible for...

I should be happy about it, but 2 days after inoculating my Cab Sauv with VP41 I do not see any more malic Acid in the chromatography test. Is it really possible that the acids are converted so fast? The yellow dots are quite clearly in the lactic and Tartaric acid camp and nothing visible...

Thanks for the feedback! Stickman - the grapes are from Eastern Washington.

Sorry for the basic question on the relationship between ph and ta for my Merlot from grapes that I am crushing this week. Given a pH of 3.49 which seems close to the low side, how do I get the TA of .48 up into the range (.6-.9) without lowering the pH anymore? Given the right amount of...