Just picked up 3 lugs of Lodi Cab for my 2nd ever all grape batch. Did a Chilean Merlot in the spring and had trouble with acid and pH so was really wanting to avoid adjustments this time if at all possible. Think I am In good shape but open to opinions:
25 Brix
pH=3.5
TA=0.6
Only thing I added so far is Lallyzme EX and plan to pitch yeast before I go to bed along with opti-red, yeast nutrient and maybe some fermentation tannins.
Will add VP-41 when cap forms.
25 Brix
pH=3.5
TA=0.6
Only thing I added so far is Lallyzme EX and plan to pitch yeast before I go to bed along with opti-red, yeast nutrient and maybe some fermentation tannins.
Will add VP-41 when cap forms.