Vinquiry report
Here are the Vinquiry QC panel results.
- pH:
- VQ: 3.94
- Us: 3.9
- Pretty good agreement
- TA:
- VQ: 5.95 g/L
- Us: 7.5 g/L
- We are probably way off. Why? One thing I noticed was that as I diluted the wine with distilled water, the pH changed, which I don’t think should happen. It shouldn’t start changing until I start titrating with the sodium hydroxide. I will have to try again…
- SO2:
- VQ: 24 ppm
- That makes sense. We added 50 ppm, and half of it got bound up. We need to add another 25 ppm, to get back up to 50 ppm. We should actually be at 70 ppm, but I think I can taste that. I should try some experiments to see what my threshold is.
- VA:
- VQ: .4 g/L. This is up from our last post fermentation test of .25 g/L. I don’t know why, but it is still well within acceptable limits (~.7 g/L). We do have to keep it sulphited though.