Hey forum,
I'm making wine from a kit: Selection Premium Vieux Chateau Du Roi (Chateauneuf du Pape)
I'm going to follow the instructions, except for the sorbate.
I've added the water & bentonite per the instructions, mixed (did not start fermentation), and took some chemistry readings (using an SC-300).
The pH reads 3.93 and the TA reads 4.4 g/L. The Brix is 22.0 and SG is 1.092. The kit instructions only mention an SG range of 1.080 - 1.100, so that is ok. However, no mention of Brix, pH or TA ranges.
This is my first kit (I've made wine from fresh grapes), so I'm not sure if readings like this (high pH and low TA) are common in kits. This is my main concern, the pH and TA.
Should I proceed with fermentation and assume the kit is indeed fine...as WineXpert intended? Are those readings affected enough by the presence of the bentonite mixed in?
I called Wine Expert and they stated those numbers were "in the range. It still concerns me though, as they seem significantly off. I'd hate to invest not only the money, but the time and have this wine turn out to be 'flabby' and average at best.
Anyone else out there make similar adjustments? Should I add some Tartaric Acid to bring the pH down to 3.6ish...or should I stop over thinking it?
I'm making wine from a kit: Selection Premium Vieux Chateau Du Roi (Chateauneuf du Pape)
I'm going to follow the instructions, except for the sorbate.
I've added the water & bentonite per the instructions, mixed (did not start fermentation), and took some chemistry readings (using an SC-300).
The pH reads 3.93 and the TA reads 4.4 g/L. The Brix is 22.0 and SG is 1.092. The kit instructions only mention an SG range of 1.080 - 1.100, so that is ok. However, no mention of Brix, pH or TA ranges.
This is my first kit (I've made wine from fresh grapes), so I'm not sure if readings like this (high pH and low TA) are common in kits. This is my main concern, the pH and TA.
Should I proceed with fermentation and assume the kit is indeed fine...as WineXpert intended? Are those readings affected enough by the presence of the bentonite mixed in?
I called Wine Expert and they stated those numbers were "in the range. It still concerns me though, as they seem significantly off. I'd hate to invest not only the money, but the time and have this wine turn out to be 'flabby' and average at best.
Anyone else out there make similar adjustments? Should I add some Tartaric Acid to bring the pH down to 3.6ish...or should I stop over thinking it?