My first batch of wine from my own grapes has been coming along nicely...and thank you to George for the valuable info on the site. I've been cruising the archives on SO2, TA and PH, very helpful.
I've managed to learn quite abit from my several misteps, Stuck fermentation, low SO2, high PH etc.
ML is now complete, PH around 3.56 and TA a little higher than what I was shooting for at 6.41 and Free SO2 at 15.
I just added another 1/3 tsp of KMeta and put it all on 2/3 New French Oak Medium Toast and 1/3 American Oak Med+ to try and balance out the TA and add some structure. Will retest in 30 days.
I've managed to learn quite abit from my several misteps, Stuck fermentation, low SO2, high PH etc.
ML is now complete, PH around 3.56 and TA a little higher than what I was shooting for at 6.41 and Free SO2 at 15.
I just added another 1/3 tsp of KMeta and put it all on 2/3 New French Oak Medium Toast and 1/3 American Oak Med+ to try and balance out the TA and add some structure. Will retest in 30 days.
