William Frazier wrote:

Joe - I try to let the Bacos hang until the brix is around 24 and TA is
1.00% or below.
By the time they get to 24 brix some berries are falling off the clusters so
I pick. I
would like to let them go so TA falls but they are very soft and some
raisins start to
form. I don't believe I've ever picked below 0.9% TA. It's always a
struggle to end up with a Baco wine with acid in the 0.6 to 0.7% TA
range, but that's the way Baco goes here in the KC area. I get quite a lot
of acid
precipitating out during fermentation and cold conditioning so these grapes
must have
a lot of tartaric.

Have you ever used calcium carbonate to reduce acid?

My Baco I purchased this year came in at Brix: 20.2, pH: 3.22, acid:
14.2

Of course I'm planing MLF for it... hopefully that has an affect, as
it's tart right now.


--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields