MLF recommendations

Discussion in 'Wine Making from Grapes' started by countygrapeguy, Jan 18, 2020.

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  1. Jan 18, 2020 #1

    countygrapeguy

    countygrapeguy

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    Hi, I'm making Chardonnay for the first time, and am looking for options on malolactic fermentation. I know it's commonly done in California Chards, but I'm in a cool climate and a lot of locals I know like to retain acidity. The question is, how much acid is too much?

    Here's some numbers :

    SG: 0.994
    PH: 2.53
    TA: 0.7%

    Maybe my measuring methods are off a bit, but that seems like rather high acidity. However, tasting the wine it doesn't seem overly acidic. Overall it's somewhat pleasant, just not very complex in flavours (I'm assuming aging will help with that). Anyways, just wondering if anyone has thoughts on this.
     
  2. Jan 18, 2020 #2

    Boatboy24

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    That's an incredibly low pH - especially considering the TA. TA is within reason, so I'd go by taste at this point. How old is the wine? Even if you wanted to to MLF, you're going to have a hard time if that pH is accurate.
     
  3. Jan 18, 2020 #3

    countygrapeguy

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  4. Jan 19, 2020 #4

    countygrapeguy

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    Update: the PH tester refuses to calibrate and is measuring the ph 6.86 buffer solution at 5.9, and the 4.0 buffet solution @3.3 so I’m guessing that 2.53 reading I got earlier is likely around 3.0-3.2 in reality

    Today I learned that ph meters need calibration
     
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  5. Jan 19, 2020 #5

    Johnd

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    So that makes both your pH and TA off, assuming you used the meter to get to 8.2 in the TA titration. Go ahead and calibrate your meter and rerun the tests, it’s simple if you have the buffer solutions, just make sure they’re fresh.
     
  6. Jan 19, 2020 #6

    countygrapeguy

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    I just used it for the PH, I measured TA with an indicator solution.

    Anyways the meter won’t calibrate for some reason, it’s about a year old so perhaps it’s past it’s best before date
     
  7. Jan 22, 2020 #7

    jburtner

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    If you let the bulb dry out you may need to soak it for some time in potassium chloride solution or you may need a new one. Check with your manufacturer to see if they have a recommended storage protocol.

    Cheers!
    -johann
     
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