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Colorado Merlot Numbers
Hello, I just ran the numbers for Colorado Merlot I got in yesterday.
Sugar: 23.5 Brix (Refactive Index, calibrated w/ distilled water to 0.0) pH: 3.70 (Meter calibrated to 4.01) Acid: 6.8% (NaOH Titration method using a pH meter to determine the endpoint, meter calibrated to 7.01) Sample Temperatu 65F Pick Date: 10/10/2006 Crush Date: 10/11/2006 Maceration: 10 hours at 50F prior to sampling I'm not comfortable w/ the pH, esp since I plan on doing MLF, but the Acid looks good. What do you guys think: close enough go forward w/ fermentation, or add acid to bring the pH down to 3.5ish? Also, does the maceration time affect the numbers? Thanks! -David |
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