Ask the Winemakers: Barbera & Malbec – Next Steps

Here’s the numbers.  What are the next steps?  Can you help SHW member Roger?  Post a comment below.

A local winery I’ve done some work for gave approximately 75 pounds of Barbera grapes this last weekend. My readings are: Brix 28, pH 5.3, TA .95. I added 1/2 tsp SO2. Any suggestions?

Racked the Malbec this last weekend. My Brix seem to be reading at less than zero. Does that make sense? pH 5.0, TA .75 What should I be doing as we move forward?


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