RottenGrapeJuice
Member
- Joined
- Sep 25, 2021
- Messages
- 51
- Reaction score
- 19
Good morning everyone,
This is my first post on this forum, hoping to get some great pointers from you guys. I have some questions that I don’t know the answer to (don’t let me fool you, I’m still a beginning that just does a lot of research haha)
Last weekend, I crushed 7 cases of Pinot noir (must Was about 28-30 gallons). I measured an OG of 1.080, so I added about 5 lbs sugar to get to 1.100. I also measured pH at 3.75, so I added about 200g of tartaric acid to get it down to about 3.5. K Meta was added at a rate of 1/4 teaspoon per ~6 gal (1.25 tsp total), and pectic enzyme (don’t remember the dosage but maybe 10 tsps since instructions said 1 tsp per gal but I didn’t have enough).
I waited about 6 hours before pitching yeast. Added Lalvin RC212 to warm water and waited for activity prior to adding to must. Fermentation was going along great for 4-5 days, and seemed to hit a brick wall at a SG of about 1.000 or 1.005. I pressed grapes into secondary fermenter to prevent oxygen exposure since fermentation isn’t active anymore. It has been steady at this level for a few days now. No visible activity in carboy. Granted, it is possible that the fermentation is done, though I am used to seeing it below 1.000.
My question is: I am planning on putting this wine through malolactic fermentation, and I’m reading that residual sugar can lead to production of VA (which I believe is “volatile acidity”), but nobody says how much is too much. Should I be worrying at this level of residual sugar? If so, I can try and pitch a yeast like EC1118 with a higher alcohol tolerance to try and power through the end.
Any thoughts? Thanks!
This is my first post on this forum, hoping to get some great pointers from you guys. I have some questions that I don’t know the answer to (don’t let me fool you, I’m still a beginning that just does a lot of research haha)
Last weekend, I crushed 7 cases of Pinot noir (must Was about 28-30 gallons). I measured an OG of 1.080, so I added about 5 lbs sugar to get to 1.100. I also measured pH at 3.75, so I added about 200g of tartaric acid to get it down to about 3.5. K Meta was added at a rate of 1/4 teaspoon per ~6 gal (1.25 tsp total), and pectic enzyme (don’t remember the dosage but maybe 10 tsps since instructions said 1 tsp per gal but I didn’t have enough).
I waited about 6 hours before pitching yeast. Added Lalvin RC212 to warm water and waited for activity prior to adding to must. Fermentation was going along great for 4-5 days, and seemed to hit a brick wall at a SG of about 1.000 or 1.005. I pressed grapes into secondary fermenter to prevent oxygen exposure since fermentation isn’t active anymore. It has been steady at this level for a few days now. No visible activity in carboy. Granted, it is possible that the fermentation is done, though I am used to seeing it below 1.000.
My question is: I am planning on putting this wine through malolactic fermentation, and I’m reading that residual sugar can lead to production of VA (which I believe is “volatile acidity”), but nobody says how much is too much. Should I be worrying at this level of residual sugar? If so, I can try and pitch a yeast like EC1118 with a higher alcohol tolerance to try and power through the end.
Any thoughts? Thanks!
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