Cold stabilizing on porch

Discussion in 'Yeast, Additives & Wine Making Science' started by Ajmassa5983, Nov 29, 2017.

  1. Boatboy24

    Boatboy24 No longer a newbie, but still clueless.

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    Looks fine to me.
     
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  2. Ajmassa5983

    Ajmassa5983 Member Supporting Member

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    Happy to report this trial CS a success after 1 week @ ~43°. The acid is nowhere near as overpowering as it was before and levels are still in a good range. No chems added for removal, just a cold soak. Both wines originally under the 3.65 threshold, the levels moved as anticipated.
    Tuscan before : 3.5-3.6ph 7.5TA
    After: 3.5ph 6.9 TA
    Pope juice before: 3.6ph 6.8 TA
    After: 3.5ph 6.3TA
    Don’t want flat tasting wine. I brought em in and I will be bringing out the other 15gal out for a week. It certainly feels good when things go as planned.
     

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