Finished with the cold
Cold stabilization is complete. I will rack into 2 6 gallon (23 L) carboys, with some left over into clear bottles. The clear bottles will make it easier to see the clarity, and compare to some commercial wines. I think that there is a very slight haze, and I might need to fine the wine.
I have a sample to take to BevPeople, to do a SO2 test there. I want to correlate it with my titret test.
I seem to not have measured the final sugar levels, or at least if I did, I never entered it into these notes. So here are a complete set of measurements:
23 L carboy (6 gal):
- pH: 3.08 with meter
- Acid: 6.6 g/L by titration with pH meter to 8.2 pH
- Sugar: 0.2% by clinitest
- SO2: 20 ppm by titret
- Eye: Clear (in a glass), pale straw
- Nose: Nice citrus. grapefruit
- Mouth: Crisp. Good citrus flavor. Nice long finish.
25 L carboy (6 gal):
- pH: 3.05
- Acid: 9 g/L by titration with pH meter to 8.2..this cannot be right. I will measure the acids again when the wine is at the same temp as the pH calibration samples. The pH meter is supposed to be TC, but maybe this is too much of a temperature difference (the wine might be near freezing).
- Sugar: 0.2% by clinitest
- SO2: 20 ppm by titret
- Eye: Same as above
- Mouth: Same as above
- Nose: Same as above