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Please comment on my crush numbers TA pH
Chardonnay
Cold soak last night I pressed today 23 brix pH 3.98 TA .32 Add acid to target TA of .7 then recheck pH Zinfandel Crushed today 23 brix pH 4.00 TA .46 Add acid to target TA of .7 then recheck pH Any other suggestions??? I planned on ML and aging on the lees. Maybe I will skip the ML this year... |
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