I'm ok with the BRIX, but for me, SB is a more acidic, crisp wine, and I'd be dropping the pH down prior to pitching yeast, at least into the 3.3's, but that's me.Do these numbers seem ok?
PH 3.6
TA 6.3
So2 18
Brix 21.5
PH seems a little high but I think I might just leave it alone. I can add some Tartaric after fermentation.
Agreed, and I have done the same, but when you're that high above what a varietal is best at in the end, wouldn't you agree that getting down into the general range prefermentation is a better practice, making smaller adjustments to the final pH in the finishing stages?I add tartaric all the time post fermentation (on white wines) without issues. No guesswork that way hoping you didn't add too much (upfront) and end up with too low a pH.
I'm currently fermenting two carboys of Chardonnay and two of Pinot Gris in my wine room at 60F. Took a few days to get going, and I pitched last Saturday, so I'd say Just give it some time.Thanks John. I appreciate you input.
I have another question. I am trying to keep the fermentation temperature in the low 60s. I pitched my yeast Thursday night and it looks like and there is a smell of activity, but the brick levelbis the same, has not really changed much at all. I know that it is early on but should I raise the temperature to get the fermentation started then lower it?
Most all readings advocate cooler ferment temps for whites in order to extract the particular flavors. In reality it is a test of patience!!! With reds you can be accustomed to seeing ferment activity rather quickly and with some vigor (if in a cooler workspace you will usually be applying some heat). Unheated whites can take a few days to get going and progress will be somewhat slower ,, ergo the patienceThanks John. I made a bucket of Rose a few months ago and after measuring I added acid based on my Preferment numbers. As it turned out I must have measured wrong and I had to add potassium bicarbonate to get the acid out. So right now I'm a little skittish about adding pre-fermentation specially to this juice bucket which is supposed to be already balanced. I do appreciate you input and I intend to adjust my must next week with my grapes.
I have another question. I am trying to keep the fermentation temperature in the low 60s. I pitched my yeast Thursday night and it looks like and there is a smell of activity, but the brick levelbis the same, has not really changed much at all. I know that it is early on but should I raise the temperature to get the fermentation started then lower it?
If you have the means, I would suggest an "ice bath" for the whole bucket. I just put the whole bucket in a big plastic tote filled most of the way with water. I cycle out frozen water bottles. This method prevents big temperature swings as it takes a long time to heat/cool a large volume of water as opposed to just the volume of the must.View attachment 35791 was at 68° this morning added three ice bottles now it's down to 60. Brix at 12
If you current reading is correct, that's a pretty substantial drop. Did you thoroughly degas the sample that you measured? While I can't say that it's out of line, I will say that I've never seen a change that substantial in any wine that I've made, and my pH's normally increase through AF, not decrease.My PH now is 3.28. I measured with two PH meters, one of which is brand new and two different sets of chemicals. This was a juice bucket and I am wondering why the measurements were so off? The original PH that I measured was 3.6. This could have been based upon the tempature of the must which if it was say 50 degrees the real PH would be 3.45. I dont know what the temp was when I measured. I have to look in my note book.
Even so would you expect the PH to fall due to fermentation?