Pinot is getting happier!
I racked the pinot again today after the syrah crush. I measured:
- Sugar: 0.4% with clinitest. I think the ferment is finished. The sugar is a little high but OK.
- pH: 3.5 … it has come up significantly since the must measurment of 3.1.
- It is losing it’s H2S smell, but now I can smell oak. But if I remember right, that is what happened with the ’09 syrah. And the copper removed it; so it wasn’t oak, but an H2S issue.
- Because of the racking, I added 30 ppm SO2.
I took the oak staves out of the wine; I will let it sit a week, and then try some copper fining trials.