More data!

Erwin and I tasted the three barrels today. Everything tasted fine. No sign of H2S. The 15 gallon barrels tasted a bit smoother than the 30 gallon…possible the MLF in the 15’s is going faster?

We also tried the Accuvin Malic acid test strips. We got ~300 mg/L, with wine from a 15 gallon barrel noticeably lighter than the 30 gallons, which agrees with the above.

Erwin took a sample (50% from the 30 gallon barrel, 25% each from the 15 gallon barrels) to Vinquiry for analysis. Here is a table of the results, and a comparison to our juice panel before the ferment:

  Before ferment After ferment Comments
Brix 25.3 -  
Glucose + fructose - .11 g/L (.011%) <0.1% is considered dry
Alcohol - 14.2% Conversion rate = 14.2/25.3 = 0.56
pH 3.79 3.77  
TA 4.96 g/L 6.82 g/L Went up more than the 1 g/L we added
Free SO2 - 2 ppm  
Total SO2 - 11 ppm  
Malic acid 2.81 g/L  1.21 g/L dropping, but long ways to go
 Volatile acidity  - 0.2 g/L  .2 – .6 g/L sensory threshold; 1.4 g/L legal limit

Leave a Reply

*