2010 Reds, day 22 - readings

Primitivo:

• PH 3.8, 
• SO2 18 ppm, 
• Malic Acid 110 mg/L

We didn't have PH tests (and my meter still hasn't arrived from PI Wine, sigh) when we started, so this is the first reading.  Corresponds to the high acid readings we started with, which we're hoping will be brought down by the MLF.

I think the SO2 is where we want it to be right now, low enough not to inhibit MLF.  Target SO2 for wine this high in PH would be pretty darned high, and if we hit our target Malic Acid, we'll boost the SO2 accordingly.

As with PH, we started the process without a Malic Acid reading, so 110 mg/L is the level we'll ride into next week's tests.  Could have been 2 to 3 times as high at start. Just dunna know.  Target is 30 mg/L.

And for the heck of it, of course I also tasted the juice.  As warned by the yeast sellers, this strain leaves a barnyard nose which dissipates over 6 months of aging: mooooo.   Very tart, but no off tastes at all.

And Mike's come over to test the...
Cal Blend:

• PH 3.3, 
• SO2 23 ppm, 
• Malic Acid 110 mg/L

Wow wow, seeing the different PH readings of the two and then tasting the two is a very short, very clear lesson in what PH does to your mouth.