Keep track of how many gallons of wine you press, then you will have a ratio
to use in the future for estimating amount of pressed wine for your future
batches of Pinot. Different people get different amounts based on kind of
press they use and how hard and long they press. Also grape condition and
type may impact on results. My yield typically is around 13.64 lbs of
grapes (gross weight including stems) to a gallon of pressed wine. So in
your case.. 223/13.64 or 16.35 gal of pressed wine.. When adding Tartaric,
I found that if I add half of what I think I need and then retest the next
day, I can determine if my calc is right. If acid level comes up more or
less than expected then I'll adjust second addition to compensate. Good
luck with your wine and post your pH and TA after fermentations are
completed. Curious to see how it comes out..

Never made a Pinot Noir. I only have visions of a tall skinny, bearded
frenchman stomping down the cap in a large vat of fermenting pinot grapes in
his red speedo underwear at a small winery run by two women in Burgundy
region of France. It was a vineyard and winery tour, believe it or not,
many of the women, including my wife, appeared to enjoy that part of the
tour the best..

"David" > wrote in message
ups.com...
>
> Jim Hall wrote:
> > Oh, ok.. So if you had 200 lbs of grapes initially. That would
translate
> > into about 55 + liters of wine (using my pressing calc) and you added
136
> > gms of Tartaric or
>
> Well... I had 223 pounds of grapes initially. I'm figuring about 10% of
> that weight was lost to destemming, so yeah, about 200 pounds of must.
> It's hard to calculate, precisely, because while I intended to
> carefully mark 1-gallon increments along all the fermenters, *yet
> again*, I forgot.
>
> I've concluded that while my TA may now be around .9 to .95 averaged
> between the two vats (and with pH of what.. 3.75? 3.8? -- yes a bit
> high), I tasted it, and the must in both vats tastes fantastic. I would
> rather push it too acidic and let it reduce through cold stabilizing,
> tartaric settling, or simply age.
>
> I do admit, I was a bit concerned about high TA and pH, but really, I
> think the pH is due to Potassium... in punching the cap, using a tool I
> designed from a stainless steel screw, oak dowel, and oak shelf
> (details available if you want), I may have actually been doing a bit
> of *pressing* as well -- which may have helped boost that pH from extra
> leaching of Potassium. I'm not too worried about that though, as cold
> stabilizing will help.
>
> As for the grapes themselves, a few were over-ripe (some were Brix
> 27!!) but the average of the must originally was 23.5. So I think
> there's still plenty of Malic waiting to be converted over during Malo.
>
> Sorry if I'm rambling... just a bit excited right now with this
> Pinot...
>
> Thanks again for everyone's help,
>
> David
>