The zin tasted great, but is a bit too acidic
The blueberry does have too much acid, out of balance.

I was planning on cold aging them.
Shouldn't that drop some acid out?



Tom S wrote:

> "fishhead" > wrote in message
> ...
>
>>Old Vine Zin - still 5gal
>>PH TA SG
>>3.18 0.90 0.095
>>
>>Merlot - still 8 gal
>>PH TA SG
>>3.55 0.675 0.992
>>
>>Cabernet - Malo still seams active 9gal
>>PH TA OG
>>3.80 0.75 0.995
>>
>>Blueberry - still 5gal
>>
>>PH TA OG
>>3.25 0.875 0.992
>>
>>All of the wines had a Malo culture added. Not sure if they all took
>>hold or they are complete.
>>I racked them all today, added oak and Meta to all but the Cabernet.
>>They are all in 5gal corny kegs now, I purged the air with CO2
>>
>>I am preparing them to cold age in my garage over the winter.
>>I plan on holding the Cabernet warm, until the Malo is complete.
>>The Caberent was the last to be fermeneted. The other wines were
>>fermeneted 3 weeks earlier.
>>
>>Do my numbers look good??
>>I hope the cold will drop some acid.
>
>
> That Zin looks too acidic to me. I'd probably hit it with K2CO3 to bring
> the pH up a couple of tenths. The blueberry is a little low in pH too. In
> both cases I'd let my taster be my guide.
>
> Tom S
>
>