Boatboy24
No longer a newbie, but still clueless.
TP, hand sanitizer and antibacterial soap (among other things) have been pretty hard to come by here in the last 7-10 days. My wife managed to find some TP at Wally World the other night and grabbed about 30 rolls - LOL! (Yes, I informed her that she is part of the problem) Our Wegmans has been empty for days and the employees there say not only the stores, but their warehouse is empty of TP and hand sanitizer.
So I'm prepping for the apocalypse. Racked the Touriga, 2018 Syrah and the Eclipse Bourbon Barrel Zin/Cab (hope to bottle the Eclipse in the next few days). pH tested just about all the non-bottled wines this morning. My adjustments on the Touriga Nacional have been a success. Three carboys now measuring 3.66, 3.74 and 3.76. All others, except for the 2018 Syrah (3.93) were in a good place. Taste-wise, I don't think the Syrah needs any acid. Will test SO2 in the next day or two and decide if I should add TA. Ultimately, it will be blended, but I want to make sure it is stable. I've had some light Mycoderma on a couple wines recently, so I don't want to take any chances.
So I'm prepping for the apocalypse. Racked the Touriga, 2018 Syrah and the Eclipse Bourbon Barrel Zin/Cab (hope to bottle the Eclipse in the next few days). pH tested just about all the non-bottled wines this morning. My adjustments on the Touriga Nacional have been a success. Three carboys now measuring 3.66, 3.74 and 3.76. All others, except for the 2018 Syrah (3.93) were in a good place. Taste-wise, I don't think the Syrah needs any acid. Will test SO2 in the next day or two and decide if I should add TA. Ultimately, it will be blended, but I want to make sure it is stable. I've had some light Mycoderma on a couple wines recently, so I don't want to take any chances.