Category Archives: Winemaking Help

Have questions? We have answers! Our members include people with years of experience. Ask us! Answers will appear in the blog in the “Winemaking Help” blog category.

You can submit your questions through this handy form.


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.

BARBERA:
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?

MALBEC:
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?

 

Posted in Winemaking Help | 5 Comments

Have questions? We have answers! Our members include people with years of experience. Ask us! Answers will appear in the blog in the “Winemaking Help” blog category.

You can submit your questions through this handy form.


Ask the Winemakers: Fermentation pH, Acid, SO2

Question from a reader who left a message on SHW’s website page,  Ask the Winemakers

“what should I do……… pH 4.08 TA 5.4 VA 0.34 Malic Acid 1.7 Total SO2 20 Free SO2 2 I want to add Tartaric acid, I just don’t know how much so I can decrease my pH. However I also don’t want my TA to rise much more, around 6.0-7.0. Please help!!!!”

“Ooops…. forgot to give more info. I have a small batch of Zin from my backyard, 4.5 gallons.”

SHW mentor Don Koehler responds:

First of all, don’t panic. You are doing ok, with a couple of adjustments. (more…)

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