- Jun 20, 2010
- Reaction score
I have several carboys of White wine that has not been "Cold Stabilized" it's time to bottle, what is the consensus, does white always need to be run through the "Cold Cycle" ? bk,
If you don't want to blend, and decide to CS the 3.3, the pH will get lower, stifling your efforts, try to ease the pH up to taste with Kbicarb.I've got a kit chardonnay which I added dried apricot to during primary ferment. It's pH is pretty low at about 3.3 and it tastes tart. May try CS in the fridge on half of it to see if thet will help. My other Brehm Chardonnays measure pH 3.83 after ferment and mlf and might need a little acid to taste. Don't want to blend those two so am looking at options for both.
I know it's counterintuitive, but the divining point is right at pH 3.6. Lower than that and CS will drop your pH, higher than that and CS will raise your pH.Ph will lower? Really? I'll start trying the additives then slowly a little at a time only to taste and taking the pH/TA measurements as a reference.
Cheers and thanks for the notes!
Roy, here's the link to an article that I posted on another thread that describes some of the chemistry behind the scenes. While I can't explain why your wine behaved in the opposite manner, just be glad that it worked out!!!!Ok, I'm a little confused. I thought if you have a low ph wine say 3.22 and you did a cold stabilization the ph would rise. I just did this & it did rise from the 3.22 to 3.34, not great but better. Lots of diamonds dropped too. It was a juice bucket Cab. Roy
Low pH in the grapes you are growing? Aren't you in Florida? Should be able to get enough hang time and sun there to ripen / lower acidity in a grape I would think. But then again, I've never grown a grape...................Thanks J & J, pretty sure I read that article & even printed it out. Will re-read tonight. I have been plagued with low ph wines & im not sure why. But Working on it! Roy
Gotcha, for some reason I thought you were growing your own. I'm surprised you're having low pH problems with the Cali stuff, the ones I've gotten have typically been on the other end with higher BRIX and higher pH, but the batch of Chileans I did last year was lowish BRIX and low pH. Just goes to show how things are different from year to year and vineyard to vineyard........John, When we grew our own grapes in the Ga Mts we didn't have much of an issue, but didn't have a Venmetric 300 then, LOL. We get fresh grapes from Calif, buckets from Calif & Chile. The Chilean buckets seem to be better. Also do kits, where the ph tends to be better. Also buy concentrates from Home Winery & others. Roy
Ok, I'm a little confused. I thought if you have a low ph wine say 3.22 and you did a cold stabilization the ph would rise. I just did this & it did rise from the 3.22 to 3.34, not great but better. Lots of diamonds dropped too. It was a juice bucket Cab. Roy