1. Home
  2. Winemaking Craft Forum
  3. Comments on my Zin and Merlot numbers

Comments on my Zin and Merlot numbers

I have 4 buckets of merlot with 4.5gal in them All crushed from 6 cases of grapes. I only measured 2 of the buckets. I have 2 12 gals and 1 40gal of Zinfandel

Yesterday I added meta, nutrient and pectin enzyme (for color extraction I stirred the musts up this morning, and strained the juice for my readings

Bucket 1 Merlot 4.5gal pH 3.90 SG 1.140 (I checked this twice) TA .765

Bucket 2 Merlot 4.5gal pH 3.87 SG .900 TA .68

Tank 1 Zin 12gal pH 3.77 SG .900 TA .675

Tank 2 Zin 40gal pH 3.75 SG .850 TA .665

Reply to
Fishhead
Loading thread data ...

Do you mean 1.090?

Reply to
Joe Sallustio

Yes I did!!!!

Reply to
Fishhead

Time's a wastin'! You want to get that in there ASAP.

Tom S

Reply to
Tom S

Ok, but use tartaric only if all you want to do is swing pH. Now that they have started fermenting you may want to remeasure; my acids always seem to rise a bit post fermentation. just boil the juice sample for a few seconds prior to reading to drive off the CO2. The right way to do it is to pull a 50 ml sample, heat to 180-212 F for several seconds; cool and add distilled water to make up any volume lost. CO2 affects both pH and TA.

My central valley Merlot from grapes was high too, 1.107 and a TA of

5.2. I added a few teaspoons of tartaric to 6 gallons, it's a little overly tart now but pH near 4 seems like it need attention.

Joe

Reply to
Joe Sallustio

My wines are almost dry... I should have pressed on Wed... but now they will wait till Sat. I pulled my samples, boiled them for a few seconds then chilled them to room temp.

Merlot pH 3.68 SG 1.010 TA .73

Z> I have 4 buckets of merlot with 4.5gal in them All crushed from 6 cases

Reply to
Fishhead

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.