spinelli01
Member
- Joined
- Oct 19, 2010
- Messages
- 79
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Hi All - I'm a newbie (first batch) at making wine, and I have a question about topping off the wine in carboys. I am making syrah from grapes, and I just finished the primary fermentation and pressed. While trying to pour the pressed wine into the carboy, a significant amount landed on the ground (newbie mistake). I was tempted to suck it up off the floor! I was able to press enough to fill the carboy until it started to taper to the neck. I'm about to start MLF and I'm a little concerned about the wine converting to acetic acid with this amount of air. I have an air lock in it. Thoughts?
If needed, here are my numbers
Free SO2: 0
pH: 4
TA: 8.5
Sp. Gr.: 1.000
Thanks!!
If needed, here are my numbers
Free SO2: 0
pH: 4
TA: 8.5
Sp. Gr.: 1.000
Thanks!!