Some confusing numbers
5PM: Measured the must temperature…66 F. Good temperature. Plan is to start the fermentation tomorrow around lunchtime.
We got our Vinquiry report. Numbers didn’t really match our measured numbers which is a bit dissapointing.
- sugar: Us: 25 brix; Vinqiry:23.5 brix; why the difference?
- pH: Us: 3.69, Vinquiry: 3.8; why the difference?
- TA: Us: 5.5g/l; Vinquiry 4.4 g/l; why the difference? This was a very hard measurement. It is difficult to see the endpoint when doing this.
Tartaric addition calculation:
- 40 gallons = 151.4 liters
- Current TA = 4.4 g/l
- Desired TA = 6.0 g/l
- Addition/l = 6.0 – 4.4 = 1.6 g/l
- Total Addition = 1.6 g/l * 151.4 l ~ 242 g tartaric acid
Sugar addition:
- We will not do a sugar additon. Potential alcohol ~= 13.4%, which is a good level.
Additional SO2 adition:
- Because the pH came in at 3.8 in the Vinquiry report, we decided to bump the SO2 to 100 ppm.
- Based on the FermCalc calulator, this is 295 ml of 10% solution. We already added 220 ml, so we need ~75 ml more.
- Added 75 ml 10% soulution 9:30 PM
Yeast selection: We chose to use ES488, purchased 500g from Vinquiry. With the additional SO2, we’ll probably wait until Wednesday to start the fermentation.