Originally posted by lockwood1956
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Originally posted by lockwood1956 View Posthmmmm
I get the trebbiano at 7 g/l and i think a couple of others do too
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Retested Sangiovese this morning before work. 8.25g/litre (Ritchies test 5.5 as sulphuric). Will do another couple this evening to be absolutely certain but I think acid and sugar levels are pretty high.
Merlot could be shackled no longer and is fermenting this morning on the wild yeasts. Will add cultured yeast starter this evening.
Also yeast starter for Sangiovese will go in tonight after probably about 36 hours of wild yeast ferment.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by lockwood1956 View Postyou could send some juice to someone else in a 250ml pet,
dont worry too much, as you can easily add acid later in the process
regards
bob
I have just done my 6th test and I still get between 3.25 ppt sulphuric and 3.5 ppt sulphuric which is only in the region of 5 to 5.5 g/l.
Regards
Rob
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Just a thought - are we likely to crash the car here because we are studying the stitching of the seats and not watching the road?
Are you guys over thinking this ?
Acid additions(if necessary) can be done later!
What acid & PH are you aiming for ?Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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Originally posted by robwrx View PostOk then, any volunteers wish to test my Trebbiano for TA please.
I have just done my 6th test and I still get between 3.25 ppt sulphuric and 3.5 ppt sulphuric which is only in the region of 5 to 5.5 g/l.
Regards
Rob
Do you have any wine acids kicking around the house?
You can try dissolving 4 or 5 g of acid in a Litre of water and then running a test against a sample of this fluid to see if the test kit is completely accurate. If there is a problem with the vinoferm test kit then it will show up as the acid level will be wrong (from what your saying, it will tell you that there is less acid in the sample yuo've made than you put in the sample you made.)
Not much more that I can suggest.Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith.
-Police Squad
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Originally posted by koomber View Post
Do you have any wine acids kicking around the house?
You can try dissolving 4 or 5 g of acid in a Litre of water and then running a test against a sample of this fluid to see if the test kit is completely accurate. If there is a problem with the vinoferm test kit then it will show up as the acid level will be wrong (from what your saying, it will tell you that there is less acid in the sample yuo've made than you put in the sample you made.)
Not much more that I can suggest.
Regards
Rob
Thanks
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Sangiovese: 4 - 4.5 g/l as sulphuric (Ritchie's).
Equates to 6.2 - 6.9 g/l tartaric. Although i diluted heavily, I found it difficult to spot the precise end point.
That seems to be OK as-is, doesn't it?Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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