As I reported a few days ago, picked up some Baco must that had already fermented. The winery, Lakeview Cellars did the right thing for me, and offered me a credit or a refund. I chose the credit toward the Reisling I had ordered. They also let me have more Reisling even though it is in short supply, and others who ordered much more than I will not get their full order.
So kudos to Lakeview for that.
So I picked up the Reisling - the vineyard reports 19.0 Brix, 10.5 grams/litre acid, and ph of 2.65.
My own SG reading is 1.082.
Is the acid a little on the too high side? Anything else you professional home winemakers notice that I should be aware of?
Thanks!
Ian