Ray got some more calibration solution for the PH meter and we checked the PH on the Williamson cabernet. The control sample (bin A) that had no adjustment was at PH 3.7 (it will get blended with the low PH Sangio). Bin B was now 3.5-3.6 (reading vacillated) and the large bin C was at 3.5. Those are good numbers and we are very happy with them. We'll continue to monitor the PH through fermentation.
We checked the sugars on the wines still fermenting:
Clone-6 Cab .996 brix (will press in 4 days)
Merlot 12 brix
Williamson cab ranged from 23 to 26 brix, with the higher sugar in the big bin.
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