Poppyseed Cellars

AM:

• Must temp = 45 F
• Added ice jug

PM:

• Must temp = 50 F
• Added dry ice cap
• Sugars: 26 brix
• TA: 5 g/L
• pH: 3.6   slightly, another indicator o low acidity
• Addition of 61 g tartaric acid:
  • Desired acidity = 6 g/L, so need to add 1 g/L
  • To raise by 1 g/l, add 18g/5gal
  • 17 gal * 18 g / 5 gal = 61.2 g tartaric

This entry was posted on Tuesday, October 2nd, 2007 at 5:06 am and is filed under 2007 Sonoma Valley Merlot. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.