First "real" attempt at grape winemaking

[seth8530]

I would not panic. First off, how are you measuring your PH? Second off, I would add the MLB during secondary after fermentation so long as the ABV does not get high enough to endanger the MLF in this case.

 

[acorn]

I measure the pH by taking a cotton swab, dipping it in a wine sample, and lightly brushing the tip of a testing strip just enough for it to react with the indicator on the surface and not soak in with color (I use 2.8 - 4.4 range pH strips with 0.2 gradations). I know I shouldn't rely on precision with those, but I can definitely tell blue color when it is over 4.0 apart from green when it is 3.6 or 3.8. Besides, the grapes seemed to be overly ripe and sweet when I got them. I tasted no pronounced acidity or bitterness even when I chewed on the skins and seeds.

As for the MLF, I thought so too, otherwise it will be too much hassle making sure everything goes right if I have to add acid, pitch the culture, press, transfer, rack, etc.

I hope I am not losing much by pressing a bit early, though.

 

[WineQuest]

The test strips are useless for pH.

 

[acorn]

The test strips are useless for pH.

I wouldn't argue about that, except to say that I only rely on it to give me a general picture and supplementary evidence for other tests, not a precise measurement. I am currently saving some cash for the vinmetrica sc-300 device, so hopefully that won't be an issue when I get it for my next batch.

Still, using the acid testing kit, I know that TA is off, so pH is likely, too.

 

[seth8530]

Yeah, in your case I would simply adjust TA then and not worry about PH and make a conservatively high SO2 addition once MLF is done.

 

[acorn]

Alright, thanks a lot, you gave me some peace of mind. I don't know why I overreact so much, considering how much blind and thoughtless winemaking I have been through just a couple of years ago, and yet managed to get drinkable wines in the end.

 

[seth8530]

Yeah, it usually turns out pretty good if you got good produce and so long as you don't do something to ruin it. I imagine, it is going to work out ok.

 

[acorn]

UPDATE:

7 days ago I added 1.25 oz tartaric acid that brought down the pH to around 3.8 and TA up to 0.63, SG = 1.002

6 days ago I pressed and transferred to a secondary. Added liquid MLB culture.

4 days ago I splash racked from the gross lees into a 6 gallon carboy (I have a 5 gallon that I'll use later on to minimize headspace). It is still bubbling at a rate of about 1 bubble per 1.5 minutes. Here are the stats last time I checked about 3 days ago.

S.G. 0.996 (I expect it would be close to 0.992 or so now, but I'll check)
Residual Sugar about 0.25% - 0.5%
TA = 5.5 g/L
pH around 3.8-3.9
Temp. 72*F

The chromatography kit is on its way, so I can mesure the progression of MLF.

The pictures below are of the wine at the current time. As you can see, I still have some lees forming from residual fermentation.

Questions:

1) Since my alcoholic fermentation was not completely over when I racked off the gross lees, should I rack once again, based on the lees that you can see in the picture?

2) From the information I provided, does anything else draw your attention? Any suggestions as to what should be my next step?

Thanks.

 

[JohnT]

My greatest concern at this point is that headspace you have in your carboy. It is time to get that carboy filled up! That air in there is just trouble!

 

[acorn]

My greatest concern at this point is that headspace you have in your carboy. It is time to get that carboy filled up! That air in there is just trouble!

Yup, I am going to rack it into my 5 gallon carboy within the next 2 days, as it finishes the fermentation.

 

[seth8530]

If the fermentation is not really moving at where it is right now, I would go ahead and rack into a 5 gallon.. However, if it is still moving I would go ahead and wait to rack... But, either way you are fairly close to a terminal gravity. Either way, it should finish within a day if it is at .996 right now.

 

[acorn]

Okay, so as I racked the wine from the 6 gallon to a 5 gallon carboy I couldn't but notice a hint of a rather foul smell (not sure what is was), but when I smelled it in the 5 gallon carboy it was gone. I expect it had something to do with the residual gross lees left from the first racking.

Speaking of lees, let me know if my shortcut to distinguishing gross lees from fine lees is good enough to apply it in practice. Basically, I notice that after pressing red grapes, for example, the lees on the bottom are white and creamy. Would I be correct in suggesting that these are gross lees? But after a racking or two, I begin to get a nebulous red-colored sediment on the bottom of the carboy. These are the fine lees, right?

If so, what is the procedure of ageing the wine on the lees with oak? Should I just add oak staves/cubes to the wine and gently stir the fine lees once a week or two for the next 4-6 months?

Yes, I know I have too many questions I want answered, but I very much appreciate your feedback, as I learn to put the theoretical knowledge from reading books to practice.

 

[seth8530]

For the most part gross lees are the stuff that consist of fruit particles and other relatively large or heavy things. Fine lees tends to be stuff that participates out over time and mostly includes yeast and other fine particles. Typically you want to rack off from the gross lees.

 

[acorn]

For the most part gross lees are the stuff that consist of fruit particles and other relatively large or heavy things. Fine lees tends to be stuff that participates out over time and mostly includes yeast and other fine particles. Typically you want to rack off from the gross lees.

Thanks. Does it mean that I should leave it ageing from now on until a few weeks before bottling? What is the typical lees stirring and oaking schedule during bulk ageing?

 

[seth8530]

Lee stirring is not typical, but it is done. Read up on bottonage and surlie for that info. Could you take a picture of the sediment? It might make it easier to call.

 

[acorn]

Here is the picture of the sediment. Some of it is still suspended in wine after the racking. As far as I can tell it is currently undergoing MLF, but I will check when I get the chromatography kit.

Thanks, I'll read on battonage and sur lie ageing, but if I don't go with it, I should rack off the sediment that's in the picture before bulk ageing, right?

 

[seth8530]

Kind of hard to tell from the picture how much sediment you got. Could you illustrate with paint? Or describe where it is at?

 

[acorn]

Sorry for my painting skills . The sediment is about 0.5 inches from the bottom of the 5 gallon carboy, but I expect it will go up to about 3/4 of an inch when it all settles down.

View attachment carboy_lees.bmp

 

[seth8530]

If I was you, I would let it settle out a bit more before racking, then I would move on to surlie or bottonage depending if your style of wine is compatible.

 

[acorn]

If I was you, I would let it settle out a bit more before racking, then I would move on to surlie or bottonage depending if your style of wine is compatible.

Alright, sounds good. Thanks a lot! I'll post an update when I get to that stage.