Merlot PH Adjustment #1

Lee and I measured PH again on the merlot. We used new PH buffer solutions and strained solids from the sample to get the most accurate measurement. We were hoping the number would go down....but instead it went UP. From 3.8 to 3.9.  :-\  We would like a PH of 3.65 because once the wine goes through ML it will raise back up by 0.1 units.

 

To get 0.1 reduction we need to add 1 gram of tartaric acid per liter of finished wine.  We estimated the volume of pressed wine to be 172 to 186 liters (65-70% yield of 70G of must). That is 34 - 37 tsp of tartaric acid (twice that for a 0.2 drop).  We started by stirring in 10 TBSP of tartaric acid (mixed in some warm water). We will remeasure tomorrow and decide if we want to add any more.

 

Temps are holding steady on the cold soaked Merlot. It was around 68 degrees. The Chardonnay was bubbling good this afternoon and was at 66 degrees but it had slowed down by 8pm. It has been fermenting 4 days. We'll check the brix tomorrow.    Lee is picking up some Pastur Red yeast for the Merlot and we will innoculate on Tuesday while we bottle the Magnafique.