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Hello gentleman & ladies, Merry Christmas, Happy Holidays & Happy New Year to all. May all have a blessed Christmas and a safe new year.
I have a wonderful tasting Chilean Chianti from a 6 gal. bucket from Genos that I started 5.5.09. I started it with 1½ tsps of K Meta. The balling was 22.5 (1.093 SG), room temp 60ºF, 3.57 pH, RC 212 yeast the next day. Into secondary at balling 6 (1.023), pH 3.00, wine temp 72º. Racked June 24th with the pH at 3.15, SO2 was 50 ppm. I added 2 tspns of pot. Bicarbonate, & 6 oz. of glycerine, Super Kleer & pectic enzymes. Racked in Sept. and added 3 campdens.
Oct. 5th, pH 3.53, SO2 50ppm. Racked into 4 gals and 6 bottles. The gals. to sit for a while, the bottles for me. The first bottle was harsh which I attributed to bottle shock. Now, the wine is excellent but in 2 of the bottles there are some tiny crystals on top of the wine. Can anyone explain the crystals. They do not seem to effect the taste.
Thanks,
Rich L.
I have a wonderful tasting Chilean Chianti from a 6 gal. bucket from Genos that I started 5.5.09. I started it with 1½ tsps of K Meta. The balling was 22.5 (1.093 SG), room temp 60ºF, 3.57 pH, RC 212 yeast the next day. Into secondary at balling 6 (1.023), pH 3.00, wine temp 72º. Racked June 24th with the pH at 3.15, SO2 was 50 ppm. I added 2 tspns of pot. Bicarbonate, & 6 oz. of glycerine, Super Kleer & pectic enzymes. Racked in Sept. and added 3 campdens.
Oct. 5th, pH 3.53, SO2 50ppm. Racked into 4 gals and 6 bottles. The gals. to sit for a while, the bottles for me. The first bottle was harsh which I attributed to bottle shock. Now, the wine is excellent but in 2 of the bottles there are some tiny crystals on top of the wine. Can anyone explain the crystals. They do not seem to effect the taste.
Thanks,
Rich L.
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