The results are in

I took a sample in to Vinquiry for a core juice panel. Here are the results: 2012-10-09-006

  • Sugars: 25.9 brix; this will end up around 14.8% alcohol at a .57 conversion rate. This is a high alc wine. We have to consider watering down. To get down to 14% would require about 5 gallons water.
  • pH: 3.71: This is high. Much higher than my measurements of juice sample, ~3.4. I need to remeasure. It probably is due to potassium coming out in the cold soak.
  • TA: 5.36 g/L: We would like to be at 6 g/L. We might have to add some tartaric.
  • Total YANC: 190 mg/L (ppm): This is considered a medium YANC level.
  • Malic acid: 3.25 g/L: This seems high. When converted to lactic acid during MLF, it will drop the TA by 1/3 of this value, I think.

So we have decided several things:

  • We will use GoFerm for yeast rehydration.
  • We will use full dose of FermaidK nutrients.

Questions to answer:

  • Do we add water to bring down the sugars (and alcohol)?
  • Do we add acid to bring up the TA?
  • What yeast do we use?

Just for kicks, here is a core juice panel comparison for 2010,2011,2012:

2012 2011 2010
Brix 25.9 23.7 25.3
pH 3.71 3.55 3.79
TA 5.36 5.45 4.96
YANC 190 230 252
Malic 3.25 2.58 2.81

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