The results are in
I took a sample in to Vinquiry for a core juice panel. Here are the results: 2012-10-09-006
- Sugars: 25.9 brix; this will end up around 14.8% alcohol at a .57 conversion rate. This is a high alc wine. We have to consider watering down. To get down to 14% would require about 5 gallons water.
- pH: 3.71: This is high. Much higher than my measurements of juice sample, ~3.4. I need to remeasure. It probably is due to potassium coming out in the cold soak.
- TA: 5.36 g/L: We would like to be at 6 g/L. We might have to add some tartaric.
- Total YANC: 190 mg/L (ppm): This is considered a medium YANC level.
- Malic acid: 3.25 g/L: This seems high. When converted to lactic acid during MLF, it will drop the TA by 1/3 of this value, I think.
So we have decided several things:
- We will use GoFerm for yeast rehydration.
- We will use full dose of FermaidK nutrients.
Questions to answer:
- Do we add water to bring down the sugars (and alcohol)?
- Do we add acid to bring up the TA?
- What yeast do we use?
Just for kicks, here is a core juice panel comparison for 2010,2011,2012:
| 2012 | 2011 | 2010 | |
| Brix | 25.9 | 23.7 | 25.3 |
| pH | 3.71 | 3.55 | 3.79 |
| TA | 5.36 | 5.45 | 4.96 |
| YANC | 190 | 230 | 252 |
| Malic | 3.25 | 2.58 | 2.81 |