- Oct 27, 2017
- Reaction score
I have Marquette grapes acquired in Traverse City, Michigan. They harvested at 25.5 Brix, 11.5 TA and 3.4 pH. I ameliorated to 24.5 Brix and brought acid down to 10.5 with pot. bicarbonate. Fermented with D254 and did MLF with Enoferm Alpha. End result: TA 7.0 and pH 3.6 - 3.7 after MLF. I get one reading one day, another reading another day. Thinking I'm right on the tipping point. I did a trial of CS by freezing a sample, thaw and test. The pH went to 3.8 and TA = 6.0. Is this test a reliable indicator of what it's going to do with proper CS? Shall I acidify just a tad to get it off the tipping point and then CS? Do I CS as is and adjust after if needed? Any debates would be welcome, I'm new at this....first wine. I'm growing Marquette, ready next year, so I bought some to practice. Thanks!