In a previous post I mentioned that I had incorrectly measured TA because I used .1N NaOH in a TA test where I should have used .2 This lead me to the erroneous conclusion that I had the dreaded high acid, high pH fruit. I proceeded down the path of fermentation followed by MLF figuring I had to reduce the acidity even though it would raise the pH.
Thanks to some help from Greg Boyd and Ben Rotter I was able to backtrack and recalculate the original juice details where TA was half of what I incorrectly measured:
- So it turns out the original numbers from the juice were: Cabernet TA 0.475 pH 3.89 (TA mis-measured 9.5) Zinfandel TA 0.55 pH 3.98 (TA mis-measured 11) Merlot TA 0.6 pH 3.9 (TA mis-measured 12) Chardonnay TA 0.675 pH 3.53 (TA mis-measured 13.5)
- I discovered the error before adding MLF (to the reds) toward the middle of primary fermentation and measured using the correct .2N NaOH: Cabernet TA 0.76 pH 3.87 Zinfandel TA 0.9 pH 3.84 Merlot TA 0.84 pH 3.67 Chardonnay TA 0.88 pH 3.43
OK, still looks like high acid and pH though I can't quite relate these numbers to the back calculated numbers in #1. Something just doesn't seem right. At any rate given these numbers I thought I would put the reds through MLF.
- 5 Days of MLF lead to the following numbers: Cabernet TA 0.5 pH 3.97 Zinfandel TA 0.65 pH 3.86 Merlot TA 0.64 pH 3.72
At this point I added 50ppm sulfite and moved them into a 58 deg cellar.
So now I am faced with a number of questions. A. Not sure about the numbers in 1 and 2. Doesn't give me a lot of confidence. B. Seems that MLF went real fast. I did verify with paper chromotography. Is 5 days common? C. Do I add tartaric acid to these now post fermentation and MLF to lower pH and increase acid? If so how much change should I try to achieve?
By the way, these are the quantities I am working with: Cabernet 18 liters Zinfandel 36 liters Merlot 19 liters
thanks for any help, Dan