W winointraining Senior Member Joined Mar 13, 2013 Messages 141 Reaction score 35 Aug 22, 2014 #1 Picking up 150# of Chambourcin today!! Gonna be busy with my own little crush going on.
JohnT Moderator Supporting Member Joined Feb 9, 2010 Messages 10,069 Reaction score 5,947 Aug 26, 2014 #2 T is the policy of this forum that nothing actually happens unless we see pictures..
W winointraining Senior Member Joined Mar 13, 2013 Messages 141 Reaction score 35 Aug 26, 2014 #3 lol I've been here long enough to know that. Had 150# we destemmed and crushed 100# fri and finished sat. . sorry no pics
lol I've been here long enough to know that. Had 150# we destemmed and crushed 100# fri and finished sat. . sorry no pics
seth8530 The Atomic Wine Maker Joined Apr 5, 2010 Messages 3,162 Reaction score 462 Location Seattle, WA (US) Aug 26, 2014 #4 Got any information on the numbers? Brix and Acid?
W winointraining Senior Member Joined Mar 13, 2013 Messages 141 Reaction score 35 Aug 26, 2014 #5 My brix was a little low I think around 20 , my ta I haven't checked yet going to do that tonite.
W winointraining Senior Member Joined Mar 13, 2013 Messages 141 Reaction score 35 Aug 26, 2014 #6 ta on 10gal fermenter is .60. ta on 5gal .50 As far as ph I only have strips but they are 4.0 on both
ta on 10gal fermenter is .60. ta on 5gal .50 As far as ph I only have strips but they are 4.0 on both
seth8530 The Atomic Wine Maker Joined Apr 5, 2010 Messages 3,162 Reaction score 462 Location Seattle, WA (US) Aug 26, 2014 #7 I would not trust the PH strips, but the TA is a bit low. But not bad. I would bring the TA up on the .50 batch to around .65.
I would not trust the PH strips, but the TA is a bit low. But not bad. I would bring the TA up on the .50 batch to around .65.
W winointraining Senior Member Joined Mar 13, 2013 Messages 141 Reaction score 35 Aug 26, 2014 #8 do you think acid blend to bring it up ?
seth8530 The Atomic Wine Maker Joined Apr 5, 2010 Messages 3,162 Reaction score 462 Location Seattle, WA (US) Aug 27, 2014 #9 Yeah, or perhaps tartaric acid since that is usually the dominant acid found in grapes. Not sure which would work best for your grape type though.
Yeah, or perhaps tartaric acid since that is usually the dominant acid found in grapes. Not sure which would work best for your grape type though.