Warrensparadise
Junior
- Joined
- Jan 5, 2014
- Messages
- 7
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I am relatively new to wine making and wanted some input on the Chemistry. I have been making wine since 2013 and each year is getting a little better. I have a pretty clean, sterile workspace. We grow our grapes onsite. Single varietal Primitivo. Generally pick and crush around 22-23 Brix. Ferment indoors in 28g brute NSF containers. Press, then store in glass for about 21-30 days. Then rack and filter into french oak.
The past 2 years I have not been making any significant changes in ph or TA. And since it has been in a barrel I have more or less left it alone.
I am hoping to get some input into regular testing and adjusting PH, TA & SO2. Will the result be huge? My wine is drinkable, but not amazing. I have used the "titrets" kit from more wine once, but found it to be clumsy and I wasn't sure of my results. I have a digital ph meter I have used at crush, but not beyond that. Do people prefer the old school methods of titration for or should one consider springing for he vinmetrica?
I appreciate people's input as I don't have any wine making friends around to help guide me, I am currently relying on forum groups such as this. Thank you
-Warren
The past 2 years I have not been making any significant changes in ph or TA. And since it has been in a barrel I have more or less left it alone.
I am hoping to get some input into regular testing and adjusting PH, TA & SO2. Will the result be huge? My wine is drinkable, but not amazing. I have used the "titrets" kit from more wine once, but found it to be clumsy and I wasn't sure of my results. I have a digital ph meter I have used at crush, but not beyond that. Do people prefer the old school methods of titration for or should one consider springing for he vinmetrica?
I appreciate people's input as I don't have any wine making friends around to help guide me, I am currently relying on forum groups such as this. Thank you
-Warren