hector
Senior Member
- Joined
- Aug 9, 2009
- Messages
- 211
- Reaction score
- 1
Hi there !
I made a Red Must two days ago , using frozen Grapes which I had in the Freezer since last year .
I adjusted everything including pH , using Tartaric acid .
Today , 15 Hours after adding Pectic Enzyme , I checked the pH .
That was 2.8 !
The Enzyme should have done its job very well and brought more acid from the skins .
Unfortunately , there isn't any helpful reagent such as Potassium Carbonate
available to me till next Week .
I added some sugar syrup which has the same S.G. as the Must , but the pH came up to 2.9 .
That means , it needs much Water and I don't want to dilute the Must any more .
Now , I'd like to know if I can add some SO2 and keep the Must
cold ( about 65 Degrees ) until next Week ?!
Hector
I made a Red Must two days ago , using frozen Grapes which I had in the Freezer since last year .
I adjusted everything including pH , using Tartaric acid .
Today , 15 Hours after adding Pectic Enzyme , I checked the pH .
That was 2.8 !
The Enzyme should have done its job very well and brought more acid from the skins .
Unfortunately , there isn't any helpful reagent such as Potassium Carbonate
available to me till next Week .
I added some sugar syrup which has the same S.G. as the Must , but the pH came up to 2.9 .
That means , it needs much Water and I don't want to dilute the Must any more .
Now , I'd like to know if I can add some SO2 and keep the Must
cold ( about 65 Degrees ) until next Week ?!
Hector