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I just took some readings: TA 7.0, pH 3.6 and free SO2 34ish according to my Accuvin test kit. I have given a dose of SO2 at each racking, although I just recently ordered a test kit. It was low....17 when the kit arrived, and I added a small dose.

I have my first vintage of wine in a carboy...Marquette grapes. All was going pretty well. I fermented with D254, ran MLF, cold stabilization. The numbers were: 7.0 TA, 3.6 pH when finished. It tasted like it had a lot of potential, just still a little harsh, then I added French oak...

I have Marquette grapes acquired in Traverse City, Michigan. They harvested at 25.5 Brix, 11.5 TA and 3.4 pH. I ameliorated to 24.5 Brix and brought acid down to 10.5 with pot. bicarbonate. Fermented with D254 and did MLF with Enoferm Alpha. End result: TA 7.0 and pH 3.6 - 3.7 after MLF...

Thanks, John! I saw the date on this thread the second after I posted, so I really appreciate your reply. I was hoping that was the right answer. I watched one video on pressing that showed the guy sticking his glass in for a taste and commending on the varietal character. Since mine was...

My question exactly. I just finished my first attempt at wine...ever. I have Marquette grapes, and fermentation proceeded FAST and WARM, and I was a little underprepared for that. MLF went beautifully, but I still need to cold stabilize to bring the TA down a little. I tasted the wine...