Boatboy24
No longer a newbie, but still clueless.
Just finished getting (or attempting to get) the numbers on my Amador Gold Petite Syrah grapes. I'm getting SG of 1.092, pH of 3.8, and TA of 5.7g/L. I have a pHep 5, and haven't really been happy with it - I just don't trust it for a few reasons. My question is based on the TA, does the pH make sense? Both would indicate to me that I need acid. I plan to re-do the measurements tomorrow before I pitch the yeast. Thanks!
Jim
Edit: I have the must in two, 6gal buckets right now. One is about two inches from the top, and the other, about 4. I'm assuming it'd be a good idea to split these up into a third bucket for now. Let me know if you think otherwise.
Jim
Edit: I have the must in two, 6gal buckets right now. One is about two inches from the top, and the other, about 4. I'm assuming it'd be a good idea to split these up into a third bucket for now. Let me know if you think otherwise.
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