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