wildhair
Member
- Joined
- Oct 29, 2016
- Messages
- 544
- Reaction score
- 337
I've been reading here (and elsewhere) on the importance of ph ~ balancing your must pre-ferment and checking the ph at the various stages. I want to get this right and make sure I have the basic understanding of the proper sequence. If I understand correctly - the goal is to get the must around 3.6 +/- for a red and 3.2 +/- for a white before pitching yeast?
1. Testing the must - should I add all the liquid (juice or water), the Campden and sugar, adjust the SG, then wait 12 hours before the initial ph check, or check right away? Should I add nutrient before testing?
After 12 hrs - then add nutrient, pectic enzyme, tannin - check ph - THEN and acid blend (if ph is over 3.9 to bring ph down) or calcium carbonate (if ph is under 3.0 to bring ph up)?
And then check ph again in another 12 hrs before adding the yeast? Should I check the ph every time I check the SG?
2. Since I was not aware of ph testing before I started several batches, I now have some post-ferment adjustment issues.
Honeydew - ph is 4.02 which explains the kind of flat taste, I guess. Is adding acid blend the best way to drop the ph now?
Cranberry - ph is 2.8 - some places said to add sodium carbonate post-ferment to reduce acidity & raise ph. Is that better than calcium carbonate at this stage? It has a tart taste - I'm guessing that must be citric acid?
Blackberry - is 3.27 - tweak same as the Cranberry, but with less?
Rhubarb - ph is 3.02 - acceptable for a white wine?
3. I'm starting a strawberry rhubarb wine now based on the following recipe. However - I only have 5# of strawberries and 5# rhubarb. I don't want to use commercial white grape juice conc. Can or should I substitute raisins and/or some home canned juice from my pink grapes and reduce the water?
My alterations and adjustments are in red - Input & suggestions both appreciated and requested.
[/FONT][FONT=Arial Narrow, sans-serif] 2 1/2 pounds sugar (or as needed to acheive SG -1.090)[/FONT]
[FONT=Arial Narrow, sans-serif] 2 tsp. citric acid (test first?)
1 1/2 tsp. pectic enzyme
1/4 tsp. powdered tannin
2 crushed Campden tablets
2 tsp. yeast nutrient
1 sachet Red Star Cote Des Blancs wine yeast ([/FONT][FONT=Arial Narrow, sans-serif][/FONT]Vintner's Harvest SN9)
1. Testing the must - should I add all the liquid (juice or water), the Campden and sugar, adjust the SG, then wait 12 hours before the initial ph check, or check right away? Should I add nutrient before testing?
After 12 hrs - then add nutrient, pectic enzyme, tannin - check ph - THEN and acid blend (if ph is over 3.9 to bring ph down) or calcium carbonate (if ph is under 3.0 to bring ph up)?
And then check ph again in another 12 hrs before adding the yeast? Should I check the ph every time I check the SG?
2. Since I was not aware of ph testing before I started several batches, I now have some post-ferment adjustment issues.
Honeydew - ph is 4.02 which explains the kind of flat taste, I guess. Is adding acid blend the best way to drop the ph now?
Cranberry - ph is 2.8 - some places said to add sodium carbonate post-ferment to reduce acidity & raise ph. Is that better than calcium carbonate at this stage? It has a tart taste - I'm guessing that must be citric acid?
Blackberry - is 3.27 - tweak same as the Cranberry, but with less?
Rhubarb - ph is 3.02 - acceptable for a white wine?
3. I'm starting a strawberry rhubarb wine now based on the following recipe. However - I only have 5# of strawberries and 5# rhubarb. I don't want to use commercial white grape juice conc. Can or should I substitute raisins and/or some home canned juice from my pink grapes and reduce the water?
My alterations and adjustments are in red - Input & suggestions both appreciated and requested.
[FONT=Arial Narrow, sans-serif]Strawberry Rhubarb Wine
8 lbs. Freshly picked (or frozen) ripe strawberries (5#)
4 lbs. fresh or frozen rhubarb stalks (5#)
2 cups Welches 100% White Grape Juice Frozen Concentrate - omit
[/FONT]
[FONT=Arial Narrow, sans-serif](sub. - 4 pints. Pink Candice grape juice)[/FONT]
[FONT=Arial Narrow, sans-serif]12 pints water (8 pints or 1gal water)8 lbs. Freshly picked (or frozen) ripe strawberries (5#)
4 lbs. fresh or frozen rhubarb stalks (5#)
2 cups Welches 100% White Grape Juice Frozen Concentrate - omit
[/FONT]
[FONT=Arial Narrow, sans-serif](sub. - 4 pints. Pink Candice grape juice)[/FONT]
[/FONT][FONT=Arial Narrow, sans-serif] 2 1/2 pounds sugar (or as needed to acheive SG -1.090)[/FONT]
[FONT=Arial Narrow, sans-serif] 2 tsp. citric acid (test first?)
1 1/2 tsp. pectic enzyme
1/4 tsp. powdered tannin
2 crushed Campden tablets
2 tsp. yeast nutrient
1 sachet Red Star Cote Des Blancs wine yeast ([/FONT][FONT=Arial Narrow, sans-serif][/FONT]Vintner's Harvest SN9)
[FONT=Arial Narrow, sans-serif] Lay rhubarb in bottom of primary, sprinkle with sugar, cover and allow to sit 24 hours. Scoop the rhubarb into a nylon straining bag containing the strawberries. Stir in all ingredients except for pectic enzyme and yeast. ( check ph & SG - adjust)
[/FONT]
[FONT=Arial Narrow, sans-serif]Cover for 12 hours, then add pectic enzyme and stir. Cover and allow to sit another 12 hours. Check ph & SG adjust if needed
[/FONT]
[FONT=Arial Narrow, sans-serif]Stir and add yeast. Punch down cap twice daily for 5-7 days. Remove bag, allow to drip (do not squeeze), for at least 30 minutes. Combine dripping with liquid in primary and transfer to secondary. Rack again every 6 weeks until wine is clear. Stabilize and sweeten to taste. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year. [/FONT]
[/FONT]
[FONT=Arial Narrow, sans-serif]Cover for 12 hours, then add pectic enzyme and stir. Cover and allow to sit another 12 hours. Check ph & SG adjust if needed
[/FONT]
[FONT=Arial Narrow, sans-serif]Stir and add yeast. Punch down cap twice daily for 5-7 days. Remove bag, allow to drip (do not squeeze), for at least 30 minutes. Combine dripping with liquid in primary and transfer to secondary. Rack again every 6 weeks until wine is clear. Stabilize and sweeten to taste. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year. [/FONT]