oregondabbler
Senior Member
- Joined
- Jun 26, 2014
- Messages
- 101
- Reaction score
- 31
Question: Sugar is a little low, wine will probably ferment to be dry, which is OK with me. The pH seems low. Should I try to adjust pH now or wait it out?
Details:
Chardonnay grapes were picked Sunday Oct 12 (3 days ago). Grapes were crushed, stemmed and pressed that day. About 30 gallons of juice. Added sulfite solution to give 50 ppm SO2.
Let sit, covered in the Brute barrel until this morning (Wednesday, Oct 15). Temperatures were between 55 and 64 F. Reason for letting sit so long: I planned on using a starter which wasn't ready until this morning. Before pitching yeast, I stirred the barrel and pulled my sample for analysis.
Results:
s.g.: 1.090
Brix (refractometer): 20%
TA: 0.78%
pH: 2.85
I pitched Red Star Cote Des Blancs after taking the sample. Fermentation temperature is whatever is ambient in my barn, at this time about 63 F.
Details:
Chardonnay grapes were picked Sunday Oct 12 (3 days ago). Grapes were crushed, stemmed and pressed that day. About 30 gallons of juice. Added sulfite solution to give 50 ppm SO2.
Let sit, covered in the Brute barrel until this morning (Wednesday, Oct 15). Temperatures were between 55 and 64 F. Reason for letting sit so long: I planned on using a starter which wasn't ready until this morning. Before pitching yeast, I stirred the barrel and pulled my sample for analysis.
Results:
s.g.: 1.090
Brix (refractometer): 20%
TA: 0.78%
pH: 2.85
I pitched Red Star Cote Des Blancs after taking the sample. Fermentation temperature is whatever is ambient in my barn, at this time about 63 F.