Sangiovese blend with PH ~3.37

[geek]

This is a crazy blend I started in Oct. 2014 with following 7 36lbs lugsboxes from California:

-4 Sangiovese
-2 cabernet
-1 merlot

All blended and crushed together prior to fermentation with RC212 yeast.
I used acidulated water to bring brix down, PH=3.55 prior to fermentation.

Went through MLF with VP41.
Had a visit to Vadai 23L barrel for around 2 months.
It's been bulk aging in glass carboy.

Today, decided to taste, has a little of a harsh taste, PH shows ~3.37

Added a tiny bit of potassium bicarbonate (a very tiny bit) to a glass of wine and the PH shoot up to ~4.26, but it tastes MUCH more mellow/better.

Would you add small additions of potassium bicarbonate to bring PH up a bit to maybe 3.5 or 3.6 and then cold stabilize?

 

[Boatboy24]

When using the potassium bicarb, you need to cold stabilize.

I'd do a trial first. Your pH isn't THAT low and may mellow with age. But it worked for me on my Cabernet Sauvignon.

 

[geek]

yeah, not that low but was surprised at how much it improved the taste when brought PH up, although that would be a high PH.

The problem with cold stabilization is that we're almost running out of time with temps climbing a bit, although the last week has been cold. Plus I'll be out of town starting Friday for 10 days, so if I did this today, well I guess I could try...

 

[geek]

I am going to try this now..

 

[geek]

Started adding small portions of potassium bicarbonate, a 1/4 tsp at a time, around 12 in total (this would be around 3 teaspoon).

PH=3.55

Although it still tastes harsh, I think I am going to leave it alone and will put outside to cold stabilize, what you think.....or should I bring it to PH=3.60 first?

 

[geek]

Jim,

was re-reading your posts about the cab sav and the harsh taste before adding potassium carbonate.

Two questions:
1.to the sample 1gal jug you tested, how high did the PH go to?
2.how high did you go with the PH on the remainder carboy by adding potassium carbonate before you did the CS?

The small test in a glass of wine revealed a MUCH smoother/better wine, although the PH did go up to the low 4.xx

Thanks for the quick reply, need to finish and put this outside today.

 

[geek]

Ended up adding around thirteen 1/4 tsp of potassium bicarbonate, the math tells me this is like ~15gr.
PH=3.64

Maybe I went a bit high on the PH and I know CS will increase it more, but my sample test with 1 glass of wine shoot the PH over 4 and it tasted really good.

So hoping that if the PH goes higher than 3.64 the end wine will be pleasant to drink and not harsh.

 

[Boatboy24]

In the end, pH is just a number, and what tastes good to you is what matters. I just responded to your other post, recommending you use half of your calculated dose. A bit too late, I guess...



I've only done it once or twice, but gather up some of your favorite commercial wines and test the pH on them. That'll give you a good idea of what to target. Of course, this will vary by varietal.

 

[geek]

Yeah, the taste is what really matters, maybe I could go higher on the PH but left it alone for now....fingers crossed...

 

[GEM]

I would recommend leaving it alone for a while. I find that my Sangiovese, made from my grapes, really mellows out after bulk aging for a year. I like to let mine age for two years. That seems to do the trick of mellowing it and adding character. Just a thought.

 

[Treeman]

+1 to GEM for slowing down. As long as your dependent on Kmeta, pH below ~3.8 is vital to keeping your wine stable. Commercial folks can use sterile filtering or velcorin to keep the microbes away from there high pH wines.

 

[geek]

Understood, but this wine has been bulk aging for over a year, around 16 months, and is really harsh.

 

[Treeman]

It can take a while for some wines. I'm only now starting to bottle some of my 2013 Chilean wines. If it's still harsh in 6 months, then it might need another trip through the barrel.

 

[ibglowin]

And now you understand why I don't bottle my wine from fresh grapes until 2 years and then it really takes another year in the bottle to get really approachable without a 30 min decant. My 2011 wines still need a 30 min decant to open up and soften.

The 3P's of Winemaking are needed here Varis......

Understood, but this wine has been bulk aging for over a year, around 16 months, and is really harsh.

 

[geek]

Maybe all factors lined up correctly for that year, but my very first grape wine became so smooth after a year bulk aging and I never CS, actually didn't even bother checking any numbers except for checking ML completion...

I guess next time I will CS if I see a low PH, maybe twice..

So you don't bother adjusting the PH at all and instead CS to let is adjust up itself?