aj3
New Member
Still a newbie so forgive me if this is all addressed elsewhere. On my second batch and not sure if I have a problem.
Using an Alexanders Sun Country can of Cabernet combined with a couple jars of blackberry jam, and some wild picked blackberries (blended) and sugar to get me to a starting SG of 1.090. So far so good. Tried to check ph and ta, but the extremely dark color of the must combined with my general lack of sensitivity for subtle color changes, it was hard. My best guess was I was a little low at .40. Had 2.5 gallon must, so I added 3 tsp of acid blend (bag says .10 per tsp per gallon), mixed and retested, expecting to see something like .50 to .55. Got a reading of .80. So, I added two tsp of calcium carbonate and expected a reading of .60 to .65. Got a reading of about .65, so I stopped there. Was never able to get a ph I could read on my test strips. I have limited confidence in all these test results.
Added 3 crushed camden tablets and let rest for 30 hours. Added two tsp yeast nutrient and one hour later pitched the yeast. Must temperature 70F. SG still 1.090. Primary fermentation in a 6 gallon plastic fermentation bucket loosely covered. 12 hours later checked and fermentation underway with a nice froth. Once per day, I stirred the must and pushed the fruit bag with the blackberries back under. Must temperature remained at 70F (based on temperature strip on outside of bucket). On day 5 fermentation activity was reduced by still seemed underway. Checked S.G. and came in at 1.009. Weekend approaching, so planned racking to secondary for day 7.
On day 7 fermentation seemed stopped. Temperature still 70F. SG at 1.007. Racked into two gallon jugs and 1/2 gallon jug. Installed airlocks in each. 1/2 gallon showed some activity for a couple days, but the two gallons, nothing. 10 days later, no activity on any airlocks and all three remain at an S.G. of 1.007.
Concerned that I never go the acidity right, I had ordered a digital ph tester online. It arrived and at this stage the ta reads about .90 (pretty confident in this measurement). Calculated by using titration kit and ph meter. calibrated meter, measured ph in spring water I had (8.01). Added 3 ml of wine and then took 3.6ml of to get back to 8.01. Chart on box says multiple this by .25 per ml, so .90. Rinsed ph meter and checked ph and reported 3.46. The .90 level seems high from what I have read, but I also know I am well into fermentation. I stirred the wine/water mixture for ph testing vigorously to remove any dissolved co2.
My wife loves cabernet, but is not a really discerning wine drinker. She says it tastes ok. I am making this for her.
My one other batch fermented fully dry and I don't know if I have a stuck fermentation or if this is just the way this batch will be.
Any advice from the community? Are these ph and acid levels in line for the stage I am at? Do I have a stuck fermentation that I should take action?
Regards,
JJ
Using an Alexanders Sun Country can of Cabernet combined with a couple jars of blackberry jam, and some wild picked blackberries (blended) and sugar to get me to a starting SG of 1.090. So far so good. Tried to check ph and ta, but the extremely dark color of the must combined with my general lack of sensitivity for subtle color changes, it was hard. My best guess was I was a little low at .40. Had 2.5 gallon must, so I added 3 tsp of acid blend (bag says .10 per tsp per gallon), mixed and retested, expecting to see something like .50 to .55. Got a reading of .80. So, I added two tsp of calcium carbonate and expected a reading of .60 to .65. Got a reading of about .65, so I stopped there. Was never able to get a ph I could read on my test strips. I have limited confidence in all these test results.
Added 3 crushed camden tablets and let rest for 30 hours. Added two tsp yeast nutrient and one hour later pitched the yeast. Must temperature 70F. SG still 1.090. Primary fermentation in a 6 gallon plastic fermentation bucket loosely covered. 12 hours later checked and fermentation underway with a nice froth. Once per day, I stirred the must and pushed the fruit bag with the blackberries back under. Must temperature remained at 70F (based on temperature strip on outside of bucket). On day 5 fermentation activity was reduced by still seemed underway. Checked S.G. and came in at 1.009. Weekend approaching, so planned racking to secondary for day 7.
On day 7 fermentation seemed stopped. Temperature still 70F. SG at 1.007. Racked into two gallon jugs and 1/2 gallon jug. Installed airlocks in each. 1/2 gallon showed some activity for a couple days, but the two gallons, nothing. 10 days later, no activity on any airlocks and all three remain at an S.G. of 1.007.
Concerned that I never go the acidity right, I had ordered a digital ph tester online. It arrived and at this stage the ta reads about .90 (pretty confident in this measurement). Calculated by using titration kit and ph meter. calibrated meter, measured ph in spring water I had (8.01). Added 3 ml of wine and then took 3.6ml of to get back to 8.01. Chart on box says multiple this by .25 per ml, so .90. Rinsed ph meter and checked ph and reported 3.46. The .90 level seems high from what I have read, but I also know I am well into fermentation. I stirred the wine/water mixture for ph testing vigorously to remove any dissolved co2.
My wife loves cabernet, but is not a really discerning wine drinker. She says it tastes ok. I am making this for her.
My one other batch fermented fully dry and I don't know if I have a stuck fermentation or if this is just the way this batch will be.
Any advice from the community? Are these ph and acid levels in line for the stage I am at? Do I have a stuck fermentation that I should take action?
Regards,
JJ
