Reggie Edwards
Junior
- Joined
- Feb 2, 2020
- Messages
- 4
- Reaction score
- 6
Long time reader first time poster!
I have a sangiovese in carboy from 2019. It was a high acid low sugar year.
Currently it's at a TA of .7 and a PH of 3.1. Its tasting pretty sour.
I innoculated with wyeast mlb and optimalo but I'm not sure it was able to complete or even start.
I have just put it in for cold stabilization in the Hope that I can drop out some of the acid.
Couple of questions I have.
I want it to go thru mlf.
I'm thinking of blending with Syrah to get it up to 3.2 but have to use commercial wine. Hoping to get a little more body out of the blending as well as slight increase to ph. Is this feasible?
Then if I can manage that, can I add another mlf strain and nutrient to get mlf going?
This is a small batch, only 3.5 gallons. I have potassium carbonate but I am keeping that as a last resort.
Thanks for any advice!
I have a sangiovese in carboy from 2019. It was a high acid low sugar year.
Currently it's at a TA of .7 and a PH of 3.1. Its tasting pretty sour.
I innoculated with wyeast mlb and optimalo but I'm not sure it was able to complete or even start.
I have just put it in for cold stabilization in the Hope that I can drop out some of the acid.
Couple of questions I have.
I want it to go thru mlf.
I'm thinking of blending with Syrah to get it up to 3.2 but have to use commercial wine. Hoping to get a little more body out of the blending as well as slight increase to ph. Is this feasible?
Then if I can manage that, can I add another mlf strain and nutrient to get mlf going?
This is a small batch, only 3.5 gallons. I have potassium carbonate but I am keeping that as a last resort.
Thanks for any advice!