Joe wrote:

> Hi Charles
>
> Sounds like you are also in Niagara.
>
> I am planning to pick my Baco soon. They still look healthy and they look
> ready. I have been waiting as Bill suggested to pick them as late as
> possible to help decrease the acid and maybe raise the brix a bit. But in
> the end I think they will be similar acid readings to what you have.
>
> There have been a lot of good discussions on acid reduction techniques on
> this forum. I am thinking of using Potassium carbonate or Potassium
> bicarbonate. I don't have any experience with either I usually accept the
> acid, adjust the brix and blend appropriately later.
>
> But I have heard that potassium precipitates easier than calcium carbonate
> after cold stabilization.
>
> Bill has a wealth of experience with Baco and I think he suggested acid
> reduction techniques in an earlier post.

I'm actually up in Kitchener, my grapes are from Niagara though. I too
have never done acid reduction like pre-fermentation but I am going to
attempt it. I shall let everyone know how it goes

What is the outlook on the chardonnay down your way? I am really
interested in getting some for a nice barrel fermented chard but I'm not
sure if this is the year or not.