Hey all,
I just crushed 285 pounds of Petit Verdot from a vineyard here in AZ. The numbers I got using my Vinmetrica sc-300 and refractometer are:
Brix 25
PH 3.87
TA 2.2
I recalibrted the Vinmetrica and double checked the numbers with the same result. A tartaric addition that would raise TA to the 5.5-6 range would be a very large addition. This is my second batch from grapes and I would appreciate some advice on how to proceed from here.
I just crushed 285 pounds of Petit Verdot from a vineyard here in AZ. The numbers I got using my Vinmetrica sc-300 and refractometer are:
Brix 25
PH 3.87
TA 2.2
I recalibrted the Vinmetrica and double checked the numbers with the same result. A tartaric addition that would raise TA to the 5.5-6 range would be a very large addition. This is my second batch from grapes and I would appreciate some advice on how to proceed from here.