How Soon (temperture-wise) Can You Test?
Posted 24 June 2012 - 05:14 PM
How cool can the juice be and still test?
I'm talking about checking the SG, TA, and pH of the juice. My pH meter has a temperture probe, so it seems like temperture would not matter there. I'm checking TA with my pH meter, and, of course, the SG with a hydrometer.
Another question about pectic enzyme. I use dry powder type. How warm does the temperture need to be to add pectic enzyme?
Thanks for your help!
Posted 24 June 2012 - 06:32 PM
All of your mentioned tests require temperature correction. I assume that because your pH meter has a thermometer, the reading is temperature corrected. This will not be so for your hydrometer and you will have to manually correct. You can probably take readings as soon as the entire pail is well mixed. I'd suggest waiting until you get your must into the 60's F. You will be closer to the temperature at which your hydrometer was standardized and most pH standards are standardized in the 60's. Fermentation can begin in the 60's also. Make sure it does not start before you test as CO2 from fermentation can skew the acidity test and you will not know your true starting BRIX. With fresh grapes I stunt the wild yeast with K2S2O5 and I see no reason you could not do the same with frozen must. It will protect the must during the period between when fermentation could start and when you innoculate.
Most pectic enzymes are probably fairly similar. I add mine the morning after crush. I seem to remember someone saying to wait a day after adding K2S2O5 before adding pectic enzymes. I now use Lallyzyme EX. You should find the manufacturers directions for your enzyme to see what they say. If you have a repackaged pouch, look it up online.
Posted 25 June 2012 - 03:42 PM
As far as pectic enzyme goes, an aritcle in Winemaker said you needed a minimum of 80 degrees for it to work effectively. I question this some because I've used pectic enzyme many times at temperatures in the low to mid 70's, and it's worked fine.
I guess my objective is to do the testing and pectic enzyme quickly so I can pitch the yeast without using k-meta. The vineyard put some k-meta in (forget how much for the boat/truck ride from Chile. Don't want to screw up MLF. Maybe I'm just worrying too much.
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