Poppyseed Cellars

I tested the SO2 at BevPeople: 5 ppm. This is not much. I need to bump it up. The pH as last measured was 3.7 I need to measure it again. If it is still 3.7, I need about 40 ppm free SO2. I will add 40 ppm, which is 2.6 mL/gal. But first I need to measure everything else:

• 6.3 gal carboy:
  • pH: 3.9
  • TA: 5.25 g/L
  • SO2 added: 2.6 mL/gal * 6.3 gal = 16 mL
• 6 gal Better Bottle
  • pH: ?
  • TA: ?
  • SO2  added: 2.6 mL/gal * 6 gal = 15.6 mL

I also realized that I still have a H2S problem. The smell of “oak” is NOT oak; it is H2S. Same at the ’09 syrah. I need to do a bench trial to see how much more CU to add. Each container already has 0.3 ppm.

This entry was posted on Wednesday, January 20th, 2010 at 11:07 pm and is filed under 2008 Riebli Valley Syrah. 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.