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High PH and Normal TA
The wine tastes fine. Not flabby at all. The TA is 7.2 g/l which is spot on for seyval blanc. I am not doing a malo fermentation with this.- winemaker_3352
- Post #3
- Forum: Wine Making from Grapes
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High PH and Normal TA
So I am wondering if I should be concered. My Seyval TA was high this year - after getting my TA to 7g/l - the PH is at 3.7. I know that high PH can lead to spoliage generally due because the acid is low. But being my acid is at the right level - am i still at risk for spoilage?- winemaker_3352
- Thread
- Replies: 10
- Forum: Wine Making from Grapes
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Advice on a Transfer Pump
Yeah and I have noticed the non corded ones are considerably cheaper than the corded. So for the non corded one - do you just wire a male adapter to the end to make a plug?- winemaker_3352
- Post #12
- Forum: Equipment & Sanitation
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Advice on a Transfer Pump
Are those corded pumps or do they have wires??- winemaker_3352
- Post #10
- Forum: Equipment & Sanitation
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Advice on a Transfer Pump
All, I am looking at getting a transfer pump. Was looking to you all for suggestions on a nice self priming diaphragm transfer pump.- winemaker_3352
- Thread
- Replies: 13
- Forum: Equipment & Sanitation
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Cold Stablization - when ?
At that temp i would let it go for about 6-8 weeks...- winemaker_3352
- Post #19
- Forum: Wine Making from Grapes
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New hobby, new town, new wife
Welcome aboard!!!- winemaker_3352
- Post #16
- Forum: New Member Introductions
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Hello all, from Bucks County PA
Welcome aboard!!!- winemaker_3352
- Post #12
- Forum: New Member Introductions
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Hello Everyone!
Welcome aboard!!! After i transfer to my secondary (SG 1.000 - 1.005) to finish off fermentation, most of the gross lees is left behind. Once fermentation is complete i rack again off the lees left. That is usually about 1-2 weeks after initial transfer. Now if you are doing any kind of sur...- winemaker_3352
- Post #14
- Forum: New Member Introductions
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Cold Stablization - when ?
What is the temp where you are CS the wine?? I tend to CS mine for about 4-5 weeks at 22*- winemaker_3352
- Post #16
- Forum: Wine Making from Grapes
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Cold Stablization - when ?
Hey Steve. I CS after fermentation is complete and i have racked off most of the sediment. Right now my seyval is CS and i got that in lat august. I will CS my Chardonel in a few weeks - i got that in mid sept.. You can CS at any point - It can also help clear your wine some as it will drop...- winemaker_3352
- Post #2
- Forum: Wine Making from Grapes
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