2019 Foch wine

Discussion in 'Wine Making from Grapes' started by BenK, Sep 15, 2019.

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  1. Sep 15, 2019 #1

    BenK

    BenK

    BenK

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    Picked 230 Lbs of foch yesterday and will update this thread more later but had a quick question about TA testing. In the attached photo does it look like I have achieved the dramatic color change described? Must was diluted with distilled water and the original sample is also pictured. At this point I am at 1.1% TA/11cc of reagent used. I appologize for the poor picture quality.

    SG 1.08.
    yeast rc212
    Malo Vp41

    Questions:
    Does my sample look correct?

    Would you try to reduce acid further before fermentation/malo?

    Would you chaptalize this to the 1.09 range if it were your wine?
    20190915_083043.jpeg 20190915_082841.jpeg
     
  2. Sep 15, 2019 #2

    jgmillr1

    jgmillr1

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    I really like foch. Solid wine grape. If you haven't made it yourself before, the biggest tip I can offer is to keep the skin contact to 3 days or less. Otherwise your wine will develop an increasingly strong earthy aroma that is characteristic of foch. I did 4 days last time and it is on the edge of too much.

    That seems high even for foch. I'll look back and see what I got for my previous runs.
    It is very difficult to discern the color change in a red wine. The dilution trick can work but it is subtle at best. It would definitely be worth the investment to get a pH meter and calibration standards. You'll need to know pH anyway and the strips of paper are worthless.

    It is best make acid adjustments before fermentation.

    Up to you if you want to up the sugar some. I would top up the sugar to 21 brix if it were me.
     
  3. Sep 15, 2019 #3

    BenK

    BenK

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    I did 3 gallons of foch last year and it was a bit acidic. I fermented on untoasted oak powder and skins until dry and did not have issues with an earthy nose. The wine was quite fruity and jammy but a bit acidic.

    Today I am going to treat with 6grams/gallon of potassium bicarb to reduce TA down to the 0.9 range and sugar as well.

    I'm ordering a new PH meter tonight I'm having issues with mine so I won't have a PH reading until after fermentation.
     
  4. Sep 15, 2019 #4

    BenK

    BenK

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    I did 3 gallons of foch last year and it was a bit acidic. I fermented on untoasted oak powder and skins until dry and did not have issues with an earthy nose. The wine was quite fruity and jammy but a bit acidic.

    Today I am going to treat with 6grams/gallon of potassium bicarb to reduce TA down to the 0.9 range and sugar as well.

    I'm ordering a new PH meter tonight I'm having issues with mine so I won't have a PH reading until after fermentation.
     
    Stressbaby likes this.
  5. Sep 15, 2019 #5

    BenK

    BenK

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    I did 3 gallons of foch last year and it was a bit acidic. I fermented on untoasted oak powder and skins until dry and did not have issues with an earthy nose. The wine was quite fruity and jammy but a bit acidic.

    Today I am going to treat with 6grams/gallon of potassium bicarb to reduce TA down to the 0.9 range and sugar as well.

    I'm ordering a new PH meter tonight I'm having issues with mine so I won't have a PH reading until after fermentation.
     
  6. Sep 15, 2019 #6

    Stressbaby

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    I got 200# Foch this year from my vines and making Foch for the first time. I chaptalized to 1.090 and dropped TA to 0.9 as well. Did 3 day cold soak and got off skins at 3 days, which was a protocol I got from a winery in Michigan where we had a nice sample at a tasting.
     

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