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?
I like to keep it on the cool side, room temp in the 60s and the must also in the mid to high 60s.Varis,
What is your fermentation temp (ambient or must) when you use QA23 with a kit?
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.
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