petite pearl wine

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ChuckD

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My Marquette is at 23 Brix now, but I focus on acid more. You can always add sugar. My ph is 3.2. I use a yeast that metabolizes about a third of the malic and MLF consumes most of what’s left. Huge difference between my early vintages that didn’t go through MLF and my 2021 vintage. Im hoping for 3.6 ph in the finished wine. Good luck with yours, I’m harvesting next weekend rain or shine
Do you measure TA or just rely on pH?
 

Bossbaby

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I made 12 gal petite pearl last fall using Go ferm to hydrate BM 4×4 and then 2 additions of fermaid K during primary. I added CH 16 ML bacteria at about 1.014 . I used a medium toast french oak. This wine is good at one year, low acid high tannin. I can imagine the tannin will melt with the oak a little better in the next year or so but definitely compares to a decent Cab sauv. I am in line to pick this grape in a couple weeks and plan on using Renaissance -Avante yeast and again CH 16 MLB.
 

BRossi

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Do you measure TA or just rely on pH?
Mine are not fully ripe yet. I‘m in the UP of MI, so I think I am behind most people. i am very worried about them getting ripe without too much rain because we have about a week of rain coming up. I will post what I end up with when I pick.
 

Cnem

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My Petite pearls were 21 Brix and 2.5 pH yesterday. I am worried that the pH will not increase enough by harvest time. Anyone have any numbers to compare ? I am in Southern WI
 

JustJoe

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I have a batch of petite pearl fermenting now. The grapes came from Iowa, picked about 3 weeks ago and were destemmed and frozen when I got them. When they thawed and before I did anything to them they were at 25 brix.
 

Vern

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My Petite pearls were 21 Brix and 2.5 pH yesterday. I am worried that the pH will not increase enough by harvest time. Anyone have any numbers to compare ? I am in Southern WI
I am also in Southern WI. I will check mine and post Tuesday
 

Cnem

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I rechecked tonight. 23 brix and 2.8 pH. My pH meter is calibrated. So it looks like I wait and watch the yellow jackets!
 

Cap Puncher

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I know a local winery in SE WI waits until the last couple weeks of October to pick their petite pearl. The seeds were nice and mature. It is the last grape they pick. In 2018, I made some with D254 and got a “2nd” in the WI state fair (2021).

However, I think Avante yeast or Bravo would go nicely.
 
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