Help Adjusting Must!
Posted 21 January 2012 - 08:04 PM
Now the question I need answered ...do I need to do anything at this point to bring down that TA? The Morewine guide I am following says to consider a MLF if the TA is .9-1.0, but doesn't say what to do if it is over that. I am planning to do a MLF, but I don't know how big a drop I can expect from that.
Thanks for the help,
Posted 21 January 2012 - 08:47 PM
Posted 21 January 2012 - 08:57 PM
Posted 21 January 2012 - 09:02 PM
Posted 21 January 2012 - 09:18 PM
Others may give you other ideas to consider.
I hope it goes well for you.
Posted 21 January 2012 - 10:52 PM
Posted 22 January 2012 - 08:17 AM
Posted 22 January 2012 - 12:14 PM
I went ahead and pitched my yeast starter and went to bed. I just checked on it a few minutes ago hoping to see it bubbling away, but nothing. Apparently I screwed up and the must wasn't warm enough, as I took the temp today and it is still only 52 deg. Its sitting in my 65 deg kitchen. I took the grapes out of the freezer on Friday, but I guess it takes longer to reach room temp than I thought. I went ahead and wrapped an electric blanket around the fermenter to speed things up a bit. Now I am wondering...Did I kill off my yeast by pitching them into the cold must? And do I need to worry about oxidation from the extended period between the crush and the co2 protection from fermentation?
Posted 22 January 2012 - 02:12 PM
Posted 22 January 2012 - 02:37 PM
Spoilage thingies don't like a cold must much either, so don't worry.
Your yeast will probably be fine and take off as it warms up. It keeps in the fridge for a long time so a little cool must should just cause it to take a little longer to start, waiting for warmer temps.
The Best of Times is Now! :0)
Posted 22 January 2012 - 02:50 PM
Posted 22 January 2012 - 02:56 PM
Posted 28 January 2012 - 06:40 AM
Posted 28 January 2012 - 06:41 AM
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