Juice bucket question

[wood1954]

Just got a six gallon bucket each of California Syrah and Cabernet Sauvignon . The juice right now tastes delicious with very soft tannins. Will that translate to good wine assuming I don’t mess it up? Ph is 3.5, just curious while I’m watching this boring Bears football game .

 

[Ohio Bob]

Juice buckets are balanced by the blender to be at the right S.G. and pH. You should have nothing to fear.

 

[Rice_Guy]

I am assuming this was from the Prairie Vinters delivery yesterday
On Cab sauvignon I got: 1.090/ pH 3.21/ TA 0.45%/ YAN 162ppm
JM has added his numbers to the data 1.092/ pH 3.41/ TA 0.44%

Sarah: 1.088/ pH 3.27/ TA 0.45%/ YAN 168ppm

* We shouldn't have to play with pulling out acid
* This may be a good wine to blend with higher acid Marquette

(The white juices are significantly lower in YAN ranging from 89 to 110ppm which correlates with nutrition is more important with whites)

 

[wood1954]

I am assuming this was from the Prairie Vinters delivery yesterday
On Cab sauvignon I got: 1.090/ pH 3.21/ TA 0.45%/ YAN 162ppm
JM has added his numbers to the data 1.092/ pH 3.41/ TA 0.44%

Sarah: 1.088/ pH 3.27/ TA 0.45%/ YAN 168ppm

* We shouldn't have to play with pulling out acid
* This may be a good wine to blend with higher acid Marquette

(The white juices are significantly lower in YAN ranging from 89 to 110ppm which correlates with nutrition is more important with whites)

actually, i don't trust my ph meter, it could be anywhere between 3.0 and 3.6. i'm waiting on a new Milwaukee meter. nice to see the YAN measurement. My SG was 1.095 in both buckets. My marquette is still pretty acidic after going thru MLF. I was thinking of using the syrah as a blend and keeping the cabernet by itself.