Picked up our Zinfandel must, this time from Murrill Vineyard, in the Sierra Foothills. After being worried that it's been too cool a year to properly ripen, the numbers actually look great! As reported by our broker:
Brix: 27.6 (wow!)
TA: 0.65
pH: 3.7
Immediately after crush, added just under 50ppm potassium metabisulfate to kill any native yeasts (used 1/4t per 5 gallons of must). Processing to start tomorrow.
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