PH/Acid Blend in Must

[Jmloughran]

I've been making wine for several years using juice and this is my first go at grapes.

I'm crushing this weekend and have a question on the initial Acidity test from the initial must. I plan to make approx 45 gallons of a Syrah/Granache blend (18 lugs). However, I am assuming my must wil be much greater than the total 45 gallons and will fill close to a 350 liter primary fermantation bucket.

Do I base my acidity readings on the approx 45 gallons of finished juice or the entire size of the must which presumaly is greater? And should i aim for say a .6 due to the fact that it will increase during Malolactic fermentation?

Any insight would be appreciated. -M

 

[winemaker_3352]

I had the same thing happen - i planned on 15 gallons of must - but ended up with more like 19 gallons.

I just adjusted accordingly. IMO - I would go off how much must you actually have. I like to estimate about how much i will use - but will adjust when i get my actual must amounts.