Duster
Senior Member
- Joined
- Oct 20, 2010
- Messages
- 858
- Reaction score
- 81
I racked my batch of Blueberry chancellor today (40 lbs blueberries and 70 lbs chancellor grapes pre 12 gallon batch) today and noticed during cleanup that as soon as any water contacted the wine it would turn almost black. Almost like I could see it instantly oxidize right before my eyes. I have not nor am I planing on adding any water to the wine so it may not be a big deal but I'm wandering if this is normal? Has anyone seen this before? I did not check the acid before pitching the yeast but I assume it was high since the PH was 3.2 right out of the press.