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Runningwolf. You don't check temp to adjust hydrometer readings? Do you calibrate your thermometer in your pH meter? I realize this is not what you were adressing. It's just a reminder, temperature is a fundamental measurement in many other tests. The company I work with has a Lab and upon...

Not my experience - especially during fermentation. The solenoids on my chiller loop kick in when the temp probe in the must/wine hits the high temp setting. This is not the temp on the outside. In fact there can be significant differences as I cool from the inside with plates. Regardless, I...

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If you think about it, ask the question of your supplier. Mine says that is how his arrives. I decided on grapes to avoid this. I just was wondering if this is the norm for importing juice or just how his supplier purchases.

Since I have the ability and don't have as many different batches going on at once, I always figure what i need to add by subtracting what I have from my target. Be aware that a camden tablet is about 250 mg. of SO2. Adding half of one (125mg) to 1 gallon (3.78L) increases SO2 by 33mg/L or...

Your numbers are well within an acceptable range for Cabernet Sauvignon. It's all up to your taste. Not knowing the wine, I'd be hesitant to make any adjustments. Just take care of it. Keep sulfited and topped up.

Do you know if the juice is shipped to the US as juice or whether it is shipped concentrated and reconstituted in the US?

Please be more specific, I have no idea where you are or what you are fermenting. Cut off air? How were you adding air? With a little stirring you will introduce all the O2 necessary. I don't see the need to add air. Bubbling's good. Need to follow with hydrometer, not bubbling though...

Measurements with hydrometers all have a temperature at which the were standardized. Unless you are measuring a liquid at the standardized temp, a correction is necessary. The larger the temp differential, the larger the correction. To take his further, high quality hydrometers need to be...

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What was your assumption for your addition? You added 144 g tartaric to +/- 30L finished wine or 4.8g/L. How did you figure this would change your pH from 3.92 to 3.6? I ask because pH is a non linear scale and I have never heard of an addition method/calculation to adjust pH to a specific...

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cynmar.com

I only have limited experience with Seyval Blanc. The ones I see usually have similar Brix, but higher TA. I have added sugars up to 22 Brix. With low sugars and relatively low TA (I've seen Seyval Blanc with TA's over 9 g/L), I would add sugar to get the Brix to at least 21. I might...

I'm with the Grapeman on this. From a stylistic point, there are those who press earlier and those who extend maceration for days. For CS and Sangiovese, I run the temp up as the wine approaches 0 Brix to assure full fermentation and then press. Let it settle a day or so and then into the...

laxmaster, waiting until after AF to start MLF is my preferred method. There are those who co-ferment and those who start near the end - all is acceptable and even suggested by some ML manufacturers. On the flip side the ML culture [can] compete for the same nutrients as the yeast and [can]...

I don't think questioning a motive or tone is going to move this topic along. I find Malvina's question pointed and legitimate -- not rude. The question reminds me that making wine is not a numbers game, but a taste game. It's too easy to get caught up in the quantifiable aspect and lose...

First. get the SO2 up and protect the wine. (It looks like the wine went through MLF. Is this correct?) You did not provide a VA measure, but the acetate value is high in your first wine. This seems to be confirmed by your sensory evaluation - acetic. From there, I'd try some different...