DAB
Senior Member
- Joined
- Dec 17, 2017
- Messages
- 107
- Reaction score
- 12
9/14/19
440lbs of Petit Syrah, overall the grapes looked good...no rot. Yielded about 24-27 gallons of must.
Post crush...Measured:
PH 4.15
TA 5.5-6.0
Brix 22
Added 24 grams of potassium metabisulphite.
9/15/19
Added Tartaric Acid Additions as follows:
24 (gal must) x (70% liquid vs skins) = 16.8
16.8 (actual liquid volume) x (((+2 g/l TA addition) x 3.8 g/gallon) or 7.6)= 127.68 grams of Tartaric Acid needed.
9/21/19
SG 1.000
So...we pressed and racked.
Yield 21 gallons of must
Ph 3.79
TA 7.5
Very pleasant taste, consistent with what you'd expect with a Petit Syrah. I was very happy indeed.
9/25/19
Taste very different. Very tart!! I'm afraid I added too much tartaric acid!?!?
PH 3.79 still
TA 7.5 still
Still SG 1.000
Added malolactic bacteria whilst keeping my hopeful fingers crossed. I hope to goodness I didn't ruin this otherwise great wine. Any thoughts?
440lbs of Petit Syrah, overall the grapes looked good...no rot. Yielded about 24-27 gallons of must.
Post crush...Measured:
PH 4.15
TA 5.5-6.0
Brix 22
Added 24 grams of potassium metabisulphite.
9/15/19
Added Tartaric Acid Additions as follows:
24 (gal must) x (70% liquid vs skins) = 16.8
16.8 (actual liquid volume) x (((+2 g/l TA addition) x 3.8 g/gallon) or 7.6)= 127.68 grams of Tartaric Acid needed.
9/21/19
SG 1.000
So...we pressed and racked.
Yield 21 gallons of must
Ph 3.79
TA 7.5
Very pleasant taste, consistent with what you'd expect with a Petit Syrah. I was very happy indeed.
9/25/19
Taste very different. Very tart!! I'm afraid I added too much tartaric acid!?!?
PH 3.79 still
TA 7.5 still
Still SG 1.000
Added malolactic bacteria whilst keeping my hopeful fingers crossed. I hope to goodness I didn't ruin this otherwise great wine. Any thoughts?