Me and my partner in crime got 23 lugs of Lanza Old Vine Zinfandel today and crushed. The grapes were sweet and some of the best looking I've seen. We had a successful crush and I started running the numbers. Turns out our pH is 3.7 and we have 25 brix. But our TA is high, in the upper .8's-.9!!!
I took 10mL of wine that had been through a strainer and placed it in a small glass. I then rinsed the syringe and measured out 10 mL of NaOH solution. I slowly added and got a full 10 mL into the wine. It took 12 mL to get to 8.2 pH in this sample. I re-tested and it took 11.5 mL to get to 8.2. After multiplying by .75 I am getting that my wine is anywhere from 8.6-.9% TA!!! The plan is to put as little chemicals as possible in the wine aide from sulfites and the basics. I am planning on fermenting as usual including MLF and putting it through cold stabilization later on to hopefully alleviate the issue. Any opinions or other advice?
I took 10mL of wine that had been through a strainer and placed it in a small glass. I then rinsed the syringe and measured out 10 mL of NaOH solution. I slowly added and got a full 10 mL into the wine. It took 12 mL to get to 8.2 pH in this sample. I re-tested and it took 11.5 mL to get to 8.2. After multiplying by .75 I am getting that my wine is anywhere from 8.6-.9% TA!!! The plan is to put as little chemicals as possible in the wine aide from sulfites and the basics. I am planning on fermenting as usual including MLF and putting it through cold stabilization later on to hopefully alleviate the issue. Any opinions or other advice?