spinelli01
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- Joined
- Oct 19, 2010
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I had to tell everyone, because I think all of you would be the only ones to get somewhat excited I received my buckets of frozen must from Midwest Supply, and they are fermenting perfectly (knock on wood). My entire house smells like a mix of baked bread and a wine cellar. Love it!! I've hopefully learned from my mishaps on my first batch.
So, the real reason I'm posting is to make sure I'm interpreting my observations correctly. The Brix on the frozen must (8 gallons total) stated 25, but when I tested it, it ended up being 27. pH was 3.92. Since it is a cab, I added water (2 L) and tartaric acid (50g) separately (I learned about the acidulated water after the fact). I think I added too much acid! I used a yeast starter with RP15 yeast, and added to the must. I tested the following morning, and I ended up with pH 3.18 and TA 18.75!! I didn't want to adjust again, and I had read this could be the skins breaking down and everything will adjust by day 2. I added more fermkaid. This morning fermentation is rocking. Temp at 80 degrees F and the cap almost lifted out of the bucket. I wasn't able to test this morning! Do you think this is a correct assumption about the high acid being the initial fermentation process? Has anyone seen this happen?
So, the real reason I'm posting is to make sure I'm interpreting my observations correctly. The Brix on the frozen must (8 gallons total) stated 25, but when I tested it, it ended up being 27. pH was 3.92. Since it is a cab, I added water (2 L) and tartaric acid (50g) separately (I learned about the acidulated water after the fact). I think I added too much acid! I used a yeast starter with RP15 yeast, and added to the must. I tested the following morning, and I ended up with pH 3.18 and TA 18.75!! I didn't want to adjust again, and I had read this could be the skins breaking down and everything will adjust by day 2. I added more fermkaid. This morning fermentation is rocking. Temp at 80 degrees F and the cap almost lifted out of the bucket. I wasn't able to test this morning! Do you think this is a correct assumption about the high acid being the initial fermentation process? Has anyone seen this happen?