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When to harvest: pH vs TA

In all of my research, everything tells me that to harvest grapes at a pH of > 3.5 is inviting spoilage or microbe growth. The recommended pH of a wine for reds is around 3.5. Microbes thrive in a pH > 4.0. And the optimum pH for bacterial multiplication is 4.2-4.5.

From the time . . . → Read More: When to harvest: pH vs TA

Beautiful Wine Colors – Punching Down Cap 2010

Well, with the grape must fermenting, it means its time to punch down the cap a few times a day. I just love this part of the wine making process. I find it fascinating watching the deep purple and claret colors developing over time. No matter how old this wine gets, the color will . . . → Read More: Beautiful Wine Colors – Punching Down Cap 2010