is crusing grapes with ur feet really sanitary...Thats a lot of grapes to process in 1 hour! Nice legs by the way!
Hi. I'm new to this forum and have a question if anyone knows the answer. Just finished fermentation on 600 lbs of cabernet sauvignon. Already pressed and finishing secondary fermentation now, about 45gal of wine. The must acidity was about .6%, but now has risen to .8%. I thought fermentation lowers acidity rather than raise it. Does this happen and whats the best way to lower it? Tastes a bit tart already. Thanks.
Hi. I'm new to this forum and have a question if anyone knows the answer. Just finished fermentation on 600 lbs of cabernet sauvignon. Already pressed and finishing secondary fermentation now, about 45gal of wine. The must acidity was about .6%, but now has risen to .8%. I thought fermentation lowers acidity rather than raise it. Does this happen and whats the best way to lower it? Tastes a bit tart already. Thanks.
What is your ph as thats actually more important and adjusting TA doesnt always do much to your PH.
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