Pinot Noir Help
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Help Support Winemaking Talk - Winemaking Forum:
I'm only doing about 10 gallons and plan on MLF afterward and am shooting for almost your exact numbers.
Mike
Mike
Boatboy24
No longer a newbie, but still clueless.
I'm no expert, but isn't that TA insanely high? Brix and pH seem just fine to me.
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I agree with boatboy (that the TA is way abnormal, and not that he is no expert)
I would check the date on the TA chemicals, replace them if over 1 year old, and retest.
Books Vs. Experience question. The More Wine Guide lists .6 to .9 as acceptable based on acid dropping anywhere from .2 to .5 between ferment and ML. Does that not happen in the real world of making a batch. I'm starting my batches Sat morning and would really like the hear the thoughts of the experienced guys here.
Thanks, Mike
Thanks, Mike
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I have never had a wine drop .5 in ta. As a rule of thumb, I like to maintain a ta of .65 (for reds) and 70 (for whites). I do 3 adjustments.
First adjustment - prior to pitching yeast
Prior to pitching yeast, I like to see a TA of at least .55. Acid is important in color extraction during maceration, so I will adjust the TA if any lower.
I choose .55 at this point because any reading I make is inaccurate (sample has pulp and other suspended matter in it). Additionally, any adjustment I make is just a guess as I do not know exactly how much wine I am dealing with.
Second adjustment - at second racking (at week 1 or 2)
At second racking, I measure and readjust the wine, only this time up to .60 (for reds) and .70 (for whites). This gets me close to my ultimate goal. I feel ok to get this close to my ultimate because I can now draw a much more pure sample and also know the exact volume I am dealing with. I will/may lower or raise this adjustment based on the wine's PH.
Third adjustment - at third racking (at month 2 or 3)
Final adjustment (if needed). Any adjustment here is mandated by taste.
First adjustment - prior to pitching yeast
Prior to pitching yeast, I like to see a TA of at least .55. Acid is important in color extraction during maceration, so I will adjust the TA if any lower.
I choose .55 at this point because any reading I make is inaccurate (sample has pulp and other suspended matter in it). Additionally, any adjustment I make is just a guess as I do not know exactly how much wine I am dealing with.
Second adjustment - at second racking (at week 1 or 2)
At second racking, I measure and readjust the wine, only this time up to .60 (for reds) and .70 (for whites). This gets me close to my ultimate goal. I feel ok to get this close to my ultimate because I can now draw a much more pure sample and also know the exact volume I am dealing with. I will/may lower or raise this adjustment based on the wine's PH.
Third adjustment - at third racking (at month 2 or 3)
Final adjustment (if needed). Any adjustment here is mandated by taste.
Thanks for the info, sounds like the safest way to go too. I'm assuming Malic acid only, not the blend, correct?
Mike
Mike
Boatboy24
No longer a newbie, but still clueless.
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I like to adjust using tartaric acid. this acid is naturally occurring in grape juice.
I would also like to stress my mentioning of taste. Your tongue is perhaps the most important tool you have in judging acid. If you truly like the way the wine tastes, then do not add acid.
I would also like to stress my mentioning of taste. Your tongue is perhaps the most important tool you have in judging acid. If you truly like the way the wine tastes, then do not add acid.
Thanks again guys, that's probably what I had in mind, I'm in my office and not at my bench looking at the chemicals. Tartaric it is. Off to pick up my grapes and juice in 2 hours "CAN'T WAIT" to get started tomorrow.
Mike
Mike
