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  • In reply to: Syrah – Chemistry and Balancing

    October 5, 2015 at 5:09 pm #568
    Ron Ramsdale
    Participant

    I have forced a low temperature cold soak. In and out of the cooler so it is likely around 4 degrees. This should hold off any premature fermentation with wild yeasts. I am going to make port of the 150# that I have. D254 yeast.
    Question, what is a suitable or best pH and TA for a port. I will be fortifying at approx 1.030 with the intent of making a ruby/tawny style. I have researched and have found a lower TA is required and some say a TA is preferable. Would be great to hear what your experiences are.
    Thanks-Ron

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