Forum Replies Created

  • In reply to: 2022 Riesling

    November 14, 2022 at 5:35 pm #3053
    Sandy Kirk
    Participant

    Sandy Kirk Numbers
    pH 3.37
    TA 6.2
    SG 1.090
    Decided to ferment as is with Vin 13 2 demis and D47 one demi

    In reply to: Chemistry and Balancing

    September 7, 2015 at 12:13 am #501
    Sandy Kirk
    Participant

    Parameters were similar to those above on this forum. pH around 3.7 and TA 6 or so. I noted that the longer skin contacts gave higher TA and pH consistent with tartrate extraction from the skins. Batches were roughly 65 L.

    Data

    1. 4 hr juice: 3.59/6 Added 81 g tartaric went to 3.50/8.1 Started with SVG SG 1.089

    2. 8 hr juice: 3.68/5.7 Added 85 g tartaric went to 3.54/6.9. Started with Vin 13 Slow. SG 1.088

    3. 24 hr juice 3.82/6.6 Added 63 g tartaric went to 3.68/7.5 Starting with CY3079. SG 1.085

    All had pectic enzyme added at 0.5 to 0.7 g per gall.

    Planning second runs to be prepared Monday. 7th