Michael Zeller
Junior
- Joined
- Sep 9, 2019
- Messages
- 4
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Hi, I'm hoping to receive a little guidance on my first batch of wine from grapes. Here's some background on where I'm at in the process:
I started with 100 pounds of Barbera grapes with Brix 23.125, pH 3.56, TA 7.125 and OSG 1.0925.
I started primary fermentation, added nutrients, and once going well, started MLF to run concurrently with primary. After about a week, once pH stabilized and CO2 bubbles stopped, I pressed the must into 5 gallon carboys.
Readings after press were Brix -1, pH 3.6, TA 7.45, and FSG 0.996.
I let the wine settle and racked off the gross lees after 2 days, and added 1.66g Free SO2 / 5 gallon for 0.8 ppm molecular SO2. Also, I added an oak Wine Stix at this point.
My next planned step is to rack off the fine lees in 3 weeks.
I checked the wine this morning and it looks like something is floating near the top. Any ideas what this could be and any steps I should take at this point? Thank you for any feedback!
I started with 100 pounds of Barbera grapes with Brix 23.125, pH 3.56, TA 7.125 and OSG 1.0925.
I started primary fermentation, added nutrients, and once going well, started MLF to run concurrently with primary. After about a week, once pH stabilized and CO2 bubbles stopped, I pressed the must into 5 gallon carboys.
Readings after press were Brix -1, pH 3.6, TA 7.45, and FSG 0.996.
I let the wine settle and racked off the gross lees after 2 days, and added 1.66g Free SO2 / 5 gallon for 0.8 ppm molecular SO2. Also, I added an oak Wine Stix at this point.
My next planned step is to rack off the fine lees in 3 weeks.
I checked the wine this morning and it looks like something is floating near the top. Any ideas what this could be and any steps I should take at this point? Thank you for any feedback!