Hey Bill,Hey Varis, best of luck with your WE LE. Did you pick it up from Maltose Express [Wish they had a store near me!]? How are Tess and Mark doing?
Just curios why you would let it sit unprotected and not add SO2 right away?After 7 days of slow ferment in a cool temp, racked from bucket at 0.996 into 6gal carboy.
Will let this Vermentino rest quietly for a week or two before k-meta and clarifiers, no f-pack so skipping sorbate.
I did rack the wine at 0.996 into a carboy with air lock, however, at this stage the wine is full of co2 and still fermenting a bit at 0.996, so it may end up even lower; at this 'secondary' fermentation as some people call it I typically leave the racked wine alone for a week or so, recheck SG to make sure it is not moving more and then I stabilize.Just curios why you would let it sit unprotected and not add SO2 right away?
I got a pH of 3.33.Racked into bucket, degassed and stabilized. Skipped sorbate since there's no f-pack.
pH ~3.55 (pH meter calibrated with new probe), must temp=73F
Finding this pH a bit high for a white.....
Tastes like I'm not sure, well like a "baby" wine, so I'm leaving this alone for a couple months, let's see how it develops.
Topped with a .750ml bottle of Chardonnay.