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I add at crush and then after 2nd racking, so about a month after fermentation is done. If you don’t do MLF maybe the malic acid is...
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I am a bad food scientist.
Twenty years ago with recipes out of books too low. This evolved into 0.2 gm per gallon target pH 3.3 +/-...
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I am definitely NOT a super taster...I wish. Low S02 seems to be the likely thing. For a red with around 3.4 pH what would you say...
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Sounds like a low SO2 wine, nothing wrong with that! If you're not finishing a bottle before it starts to go, consider smaller bottles...
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I add a lot of tannin to my Marquette and it stays fine and gets better after a day or two. Maybe add tannin to your Marquette
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I add Tannin Rouge soft as a sacrificial tannin at crush, but I have not added more after that....
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I also have been buying up 350mL bottles....LOVE those little things, so handy!
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Just a bite it didn't have on day 1...similar to what I taste in a commercial wine that has been on the counter for 4 or 5 days.
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I have a '22 Marquette that I just started drinking that came out really nice. I notice, though, that by the very next day after...
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