DAB
Senior Member
- Joined
- Dec 17, 2017
- Messages
- 107
- Reaction score
- 12
Okay, pressed today and here's what I can tell you.
First wine making attempt (previous home brewer)
Chilean grapes 12 lugs--230lbs total
Juicy and in good shape.
Day 1
Crush yielded 21-22 gallons of must at 57 degrees.
NO SO2 additions
Brix reading 23--did not have hydrometer yet
30 grams go-firm + 24 grams MT yeast
Day 2
PH 3.56
Add 4 oz oak chips
Day 3
Fermentation finally obvious--first cap 36 hours after itching yeast
Added 20 grams of Firm-aid
Day 5
Must tasted very good, but too sweet. Seemed to have lots of body though
Hydrometer reading 1.020
Added 17 grams Acti-ML with 1/3 packet of Viniflora Oenos (1 package good for 66 gal) (thinking co-innoculation)
Day 9
Pressed
PH 3.5
Hydrometer reading 1.000
Titratable Acidity Test yields 8.25
Tastes thin, acidic, maybe a little boozy
I'm worried...any thoughts? I presume it will improve!?!?
Thanks,
Newbie
First wine making attempt (previous home brewer)
Chilean grapes 12 lugs--230lbs total
Juicy and in good shape.
Day 1
Crush yielded 21-22 gallons of must at 57 degrees.
NO SO2 additions
Brix reading 23--did not have hydrometer yet
30 grams go-firm + 24 grams MT yeast
Day 2
PH 3.56
Add 4 oz oak chips
Day 3
Fermentation finally obvious--first cap 36 hours after itching yeast
Added 20 grams of Firm-aid
Day 5
Must tasted very good, but too sweet. Seemed to have lots of body though
Hydrometer reading 1.020
Added 17 grams Acti-ML with 1/3 packet of Viniflora Oenos (1 package good for 66 gal) (thinking co-innoculation)
Day 9
Pressed
PH 3.5
Hydrometer reading 1.000
Titratable Acidity Test yields 8.25
Tastes thin, acidic, maybe a little boozy
I'm worried...any thoughts? I presume it will improve!?!?
Thanks,
Newbie
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