Problems with my Sangioveses
Where's Pgh?
Joe Sallustio wrote:
> Marty,
> They are both reliable manufacturers, I have more experience with
> Regina than Lodi Gold, we can't get it in Pgh anymore. Those TA values
> are minimums as a heads up. Acids change during fermentation, they
> usually go up for me. If you still have the buckets just post the
> variety and lot number, I can check to see if I made that and tell you
> what mine came out at and what I have done so far if we are making the
> same things. Not that it matters now, they are where they are. I made
> several Regina's this year mostly reds.
>
> They type of yeast used can affect TA, the growing area affects it;
> these are grown in very hot areas (for grapes) and usually come out
> with high sugar, lower acid. It's not unusual and you can fix this
> with ease.
>
> Joe
>
> Joe
>
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