It’s hard to get universal ripening of your grapes in a small vineyard with lots of variability. The Wizard provides some pointers as well as clues to determining grape ripeness when the refractometer is left home. Plus, the threat of contamination from “killer” yeast.
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The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).
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Acidity & Aging
My situation is that the total acidity (TA) rises during the aging process.What could be causing this?