We adjusted the acids today on the Tempranillo, Merlot and Malbec we got from Larry to get the pH down to 3.7 or so. We added 1/2 of the adjustment now and we'll re-test the pH before adding more. Our pH meter isn't working so we'll get the must re-tested at WineWiseIdaho (re-tests are no charge).
We used the acid addition calculator on vinoenolgy.com (http://vinoenology.com/calculators/acid-addition/) with 1 slight adjustment. Instead of using gallons of must we used gallons of wine--which is how we've done the calculations in the past.
All of the grapes are fermenting well and tonight we added nutrient at the punch-down. The additions are listed below.
Tempranillo, 104 G Must, est 73G wine
- Sarting pH is 3.92, Target is 3.72.
- Acid addition total of 2 g/l, 553 grams, 37 TBSP (add 1/2 at a time)
Malbec, 56G Must, est 39G wine
Starting pH is 3.85, Target us 3.75
- Acid addition total of 1 g/l, 148 grams, 10 TBSP (add 1/2 at a time)
Merlot, 27G Must, est 19 G wine
Starting pH is 3.99, Target is 3.74
- Acid addition total of 2.5 g/l, 180 grams, 12 TBSP (add 1/2 at a time)
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