Bravo for you for doing bench trials! If you’ve read my columns over the years you know that doing bench trials, that is, testing a wine treatment on a small scale (“on the lab bench”) before performing it on your entire lot, is one of my most oft-repeated mantras. You also followed another of my
High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH and TA. The TA was low at 0.444 g/100mL and the pH was high at 3.66. I bench tested two 100 mL samples.
For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions include ordering or picking the grapes, obtaining a crusher, selecting the right yeast, etc. Beyond these decisions, your crush area, winery and equipment
I have to hand it to you for doing such complete analysis on your must. If every winemaker were as conscientious as you are, we’d have fewer stuck fermentations, sluggish malolactic fermentation bugs and unhappy yeast beasties. I think you made the right choice to not add any acid to this batch. As you mention,
First, let’s look at your question about the pH of water. We all learned in high school chemistry that water has a pH of 7.0, which is totally neutral, neither acidic nor
Wine Wizard replies: If you’re looking for a way to boost acid without adding extra sugar, stick to acid blend. Using grape-juice concentrate as an additional fermenting agent in fruit wines, on the other hand, is a good way to add extra acid, sugar, flavor and yeast nutrients. Acid blends are often comprised of citric,
Dear Wine Wizard, I raised the TA of the must from 0.5 to 0.6 at the beginning of fermentation for my red wine. Should I still add malolatic bacteria to start MLF knowing that it will reduce the TA? Tony Querio Troy, Michigan Wine Wizard replies: For most homemade red wines, actively encouraging the malo-lactic
You all seem to have the same problem, so I thought I’d answer you all together. Acid adjustment, or better, achieving the right acid balance, is one of the arts of winemaking.
Sooner or later, most serious winemakers conclude that it isn’t good enough to simply follow a recipe blindly. That’s a bit too much like painting-by-numbers. The expression of one’s own skill and artistry makes the difference between an ordinary wine and something uniquely personal. But to do that, it’s necessary to understand a bit about
I have something to confess. The most perfect, most exquisite wine passed through my racking cane this fall. I’m not bragging or anything; that’s just the way it is. Now, I should be able to chalk up my success to payback from well-spent tuition and to the glory of science. But I confess that I