LoveTheWine
Member
- Joined
- Sep 19, 2012
- Messages
- 524
- Reaction score
- 127
For those wishing to successfully reduce a lot of TA in high acid grape wines please read on:
Oct 2
This year I obtained some local Foch grapes. We had a great summer but unfortunately it rained 3 weeks in sept. In early October the grapes were picked as the rain wasn't letting up.
At home we sorted the grapes and threw out the large number of unripened ones. My readings were as follows: Brix 18, PH 3.2, TA 15 GL
Measured TA and PH with an inexpensive PH meter (calibrated religiously)
I decided NOT to reduce any acid with chemicals at this point for a few reasons:
~My PH reading is perfect for MLF.
~ I didn't fully trust my TA reading.
Instead I went ahead using Lalvin 71B yeast, some OPTI-RED and oak shavings and added sugar to 22 BRIX. Fermented 5 days on skins to 1.00 SG.
Oct 8-9
After pressing I took a sample, DE-carbonated it by heat and shaking...
TA is now down to 11 GL... Wine tastes as tart as lemon juice I feel like crying at this point.
After a day of settling and racking off gross lees Viniflora Oenos MLB was added.
NOV 6:
As MLF seems to be pretty much done I did another reading today
OMG the wine tastes great!.. no tartness, very smooth and the TA is down to 6.4 GL, PH 3.4
Plan to barrel age and cold stabilize over the next year.
Oct 2
This year I obtained some local Foch grapes. We had a great summer but unfortunately it rained 3 weeks in sept. In early October the grapes were picked as the rain wasn't letting up.
At home we sorted the grapes and threw out the large number of unripened ones. My readings were as follows: Brix 18, PH 3.2, TA 15 GL
Measured TA and PH with an inexpensive PH meter (calibrated religiously)
I decided NOT to reduce any acid with chemicals at this point for a few reasons:
~My PH reading is perfect for MLF.
~ I didn't fully trust my TA reading.
Instead I went ahead using Lalvin 71B yeast, some OPTI-RED and oak shavings and added sugar to 22 BRIX. Fermented 5 days on skins to 1.00 SG.
Oct 8-9
After pressing I took a sample, DE-carbonated it by heat and shaking...
TA is now down to 11 GL... Wine tastes as tart as lemon juice I feel like crying at this point.
After a day of settling and racking off gross lees Viniflora Oenos MLB was added.
NOV 6:
As MLF seems to be pretty much done I did another reading today
OMG the wine tastes great!.. no tartness, very smooth and the TA is down to 6.4 GL, PH 3.4
Plan to barrel age and cold stabilize over the next year.