Off of the Cu
We racked the syrah off of the copper fining sediment today. It went pretty well. The wine has great aromas, and tastes good. It has good acidity; some of that will come off during the MLF.
We ended up with all three oak barrels full, plus a 1 gallon jug, and a bottle for topping in the short term.
We inoculated everthing with malolactic bacteria. I mixed 2.5 g of the bacteria into 50 mL.
- 110L barrel: 22 mL MLB solution
- 50L barrel: 11 mL MLB solution
- 55L barrel: 11 mL MLB solution
- 1 gallon jug: 1 mL MLB
- bottle: 1 mL MLB
After the last racking, we had taken all of the excess gross lees and wine and put it into one of the 14 gallon demijohns. We let it settle, and racked it also today, for three more gallons. We put in 4.5 mL 1% CuSO4 (1.0 ppm) to take the H2S out of it. In a week or so, we will rack it and use it for barrel topping for the next year.
How does TA change during the primary fermentation?
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