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I always only put in 1/2 of an addition and wait a week or so I should have "touched this up" before I CS, but life got in the way

Not the appassimento this is a Sav Blanc 50 gal I would not use Malic on a wine that went through MLF I know that much

I have an acid addition question. I have a Sav. Blanc the pH is 3.65 it tastes great but is flat I already did heat and cold stabilization. I did bench trials 3.30 pH.with tartaric and malic acid. The malic version came out fantastic. My question are, 1. is there a downside to using malic acid...

I like doing cold and closed top fermentation for whites or rose` and open for reds

Update Did a CuSo bench trial added 40 mL of 10% CuSo to 60 gal. Really opened it up Still in ML after about 6 weeks (the room is 55-60 degrees) taste great going into barrel New french oak in about a week

Appassimento in full scale MLF right now

Pressed the Appasimento last Sat the 11th. We got 58 gal out of it. Started with 1153 lbs so we lost about 30% the pH 3.65 TA 7.6 started MLF may drop the TA a bit all and all very rich dark color and very nice flavor Didn't check the alcohol level yet with my new toy

The appassimento is prone to high VA with regular red wine yeast, this yeast and other Bayanas strains produce 30% less VA Also this will be a high ABV 15-17 range it is also about 55-60 degrees in the winery now I have dumped nutrients into it almost every other day the Must temp is 78 ambient...

R2 very aggressive

Pitched Yeast 11-1-17 SG 1.112 yesterday already down to 1.043 Sheesh!

We do have a fun club, we have great members from all walks of life with one thing in common, Love Wine. The Numbers on the Appassimento after crush and at 64 degrees pH 3.65 T/A 7.6 Brix 28.5 SG 1.122 Original was pH 3.30 T/A 5 Brix 22. I'm a little surprised at the acid but it makes sense...

I have the yeast down. It will just come down to diligence in watching the fermentation and balancing the pH TA and RS I am up for the job I wish I could teleport the flavor of the juice just amazing

I don't want to add water but I don't want to get a stuck fermentation and high a high ABV

We crushed and de-stemmed the Appassimento. The brix are in the 27-28 range it was 39 degrees. pH 3.4 I didn't do a T/A yet original was 5.0 5.5 range Taste like a very rich full cherry, very flavorful. The issue now is, do I ferment this out at 27-28 Brix. I hate to water it down that defeats...

Worked pretty good. About 1/2 the volume was pumped The rest pressed saved about 1/2 time time Here is a video on facebook https://www.facebook.com/northcoastwineclub/

I like making my life complicated LOL

I have a 7 gal (pretty sure) a minute pump this should keep up with it?

What size holes are they

I took a 4 inch PVC tube 36 in. long with a cap on the end. I have drilled 1/8 holes every inch up from the bottom for a foot and all the way around every inch. Maybe 200 holes. My goal is to push the tube into the must in the fermentation tub, put our pump hose in the tube and suck out...

I have one and use it all the time Put the date on the reagents so you know how old they have a shelf life Calibrate every couple months