Anonymous
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In reply to: Dealing with VA (volatile acidity)
I am 2 days into fermentation on the this Syrah. After a 1 month freezer storage ( 30ppm SO2 pre storage) and 7 day cold soak (+ 30ppm SO2 post thaw) no VA noticed at innoculation with D21 on Nov. 12. Tragically TA and Ph analysis has been problematic in that new labware has had to be returned to manufacture as defective. I managed to obtain a Ph of 4 but no titration. My best guess was to lower Ph with 1 gm / Lt. Tartaric with a further analysis pinning it at 3.55, I ‘ll live with that for the time being. If anyone has numbers please post here so I have some reference on TA.
Thanks
