- How to Calibrate the Vinmetrica SC-300 Prior to Making pH and Titratable Acidity (TA) Measurements
- How to Measure the pH
- How to Take a Titratable Acidity Measurement
- How to Take an SO2 Measurement
- pH = 3.15
- TA = 12.25 g/L
- SO2 = negligible
- Residual Sugar = ~500 mg/L
to determine that we needed to add 1 gram of potassium metabisulfite to achieve the required 0.825 mg/L molecular sulfite level.
We had hoped to leave a little residual sugar in our wine, but the values indicated that we had far over shot our mark. We also have a lot of acidity, some might call it searingly acidic. We are hoping that our tartrate stabilization might take out some of the titratable acidity and lower the TA a little.
We are consoling ourselves with the good news.
- First, our fermentation was long and slow and we didn't run into any problems with a stuck fermentation, indicating that our fruit came in with enough food for the yeast.
- Second, we didn't have any volatile acidity (acetic acid) issues, or fingernail polish (ethyl acetate) issues, or rotten egg (hydrogen sulfide) issues.
- Third, we have approximately 5 gallons of wine from the 65 pounds of fruit that we harvested.
- And last by not least, we learned a lot and hope to apply this knowledge into configuring a working lab and getting the appropriate equipment for scaling up to a full harvest, hopefully in the near future.
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