Tnuscan
Tnuscan=Tennesseean
- Joined
- Mar 25, 2012
- Messages
- 975
- Reaction score
- 329
Chambourcin pH 3.30 TA 10 g/L
Cynthiana pH 3.92 TA 6 g/L
Noiret pH 3.5 TA NA (waiting on new regent)
Ok... I split the Cham. into 2 batches using 2 different yeasts. While I was doing it I thought I wouldn't press, instead I would take the skins from both batches of Cham. and do a second run if it turned out nice my friend would bottle it. Well....
I later (like last month) read that the skins would have a higher pH than the free run. One batch of the free run was larger than the other. One was more acidic than the other. 1st batch pH was 3.30, 2nd batch was 3.23, (smaller of the two).
The pressed wine from the skins, from the Second run had a pH of 3.6, even though it had added water and added sugar. But the character is completly different. (I won't do this again).
I have no doubt if I had pressed and added the skins pressing back to the Two batches, the pH would be close to my goal.
All of my wine and batches went through Mlf and completd with sucess, @ 10 weeks.
Cynthiana pH 3.92 TA 6 g/L
Noiret pH 3.5 TA NA (waiting on new regent)
Ok... I split the Cham. into 2 batches using 2 different yeasts. While I was doing it I thought I wouldn't press, instead I would take the skins from both batches of Cham. and do a second run if it turned out nice my friend would bottle it. Well....
I later (like last month) read that the skins would have a higher pH than the free run. One batch of the free run was larger than the other. One was more acidic than the other. 1st batch pH was 3.30, 2nd batch was 3.23, (smaller of the two).
The pressed wine from the skins, from the Second run had a pH of 3.6, even though it had added water and added sugar. But the character is completly different. (I won't do this again).
I have no doubt if I had pressed and added the skins pressing back to the Two batches, the pH would be close to my goal.
All of my wine and batches went through Mlf and completd with sucess, @ 10 weeks.
