Quantcast

What to do- brix 26.3, ph 3.86

Wine Making Talk

Help Support Wine Making Talk:

Vinoors

Member
Joined
Jan 17, 2017
Messages
54
Reaction score
1
Just finished the 2017 crush. 85% Zinfandel, 15% petite Syrah, 5% Cabernet Sauvignon. 20 lugs, around 60-65 gallons. Sulfited in 5 gallon batches with 1.65 grams of Kmeta. Brix was 26.5, ph was 3.86. Just a cheap ph pen from amazon- but I'm concerned the ph is too high. Should I just leave it as is? If I add tartaric acid, how much do I add? inoculating in the morning with RP15 and adding lallzyme ex-v.
 

stickman

Veteran Winemaker
Joined
Jun 16, 2014
Messages
1,700
Reaction score
1,639
You should check the brix in the morning, it may increase depending on the grapes, maybe in the 27 range. Just me, but 27 is a little high for my comfort level. Adding acid is always a bit of a gamble, but without knowing the TA it's a real gamble.
 

Smok1

Senior Member
Joined
May 8, 2017
Messages
550
Reaction score
212
I just had 6 lugs of grapes come in at 3.9/4.0 for ph, ising a new $130 ph meter, 0.5 ta, i used tartaric to adjust to 3.6 ph .75 ta, but i put through mlf, just waiting on my chromo sheet to dry but by 7 days i was back up to 3.8 ph. Wondering of i should have skipped the mlf considering my lowish ta and high ph, but it smells good right now so ill wait it out, worst case scenario ill use it to blend.
 

NorCal

Super Moderator
Super Moderator
Joined
Apr 17, 2014
Messages
3,223
Reaction score
3,439
Location
Sierra Foothills, Nor Cal
My rule of thumb is to not adjust more than .2 pH. Add 25% of what you think you should, and then add more. I wouldn't water back a 26 brix wine.
 

zadvocate

Senior Member
Joined
Aug 26, 2015
Messages
391
Reaction score
72
Seems like some of the big napa cabs have PH on the higher side. I would do as NorCal said.
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,654
Reaction score
6,616
Location
South Louisiana
Seems like some of the big napa cabs have PH on the higher side. I would do as NorCal said.
You are correct, just for educational purposes, I've been dunking the pH meter in lots of my Napa cabs before drinking. Many of them fall in the 3.7 and 3.8's. Just manage your sulfite accordingly, and all will be well.
It's hard to get the high pH's down and have it stick, they tend to creep back up, but those ripe grapes generally have higher BRIX / ABV %, which also adds a slight measure of protection.
Sometimes it's best, as @stickman indicated, not to monkey with Ma Nature too much, and learn to use your knowledge and tools to work with what she's given you.
 

Vinoors

Member
Joined
Jan 17, 2017
Messages
54
Reaction score
1
Excellent advice- I think I'll go with what I've got for now without intervening that much. As it is, yeast, additives, etc are all new this year compared to how im used to doing things.
 

Latest posts

Top