"Inferno" > wrote in message
...
> Thanks a lot Tom....
>
> As for my equipment.. The PH meter is brand new and according to all the
> calibration/test fluids (4 and 7) the readings are accurate. However, the
> meter only reads too one decimal point... Now I am thinking of returning
> it
> and maybe getting something a bit more accurate.

For winemaking you really need to go out to 2 digits beyond the decimal
point.

> Okay...So, here is my plan of attack...Please let me know if I am doing
> anything drastically wrong...

If you plan to go into barrel with this wine, why not _ferment_ in barrel?
The wine will integrate better with the wood that way. BTW, I wouldn't use
American oak on a white wine. I'm not saying that it's a mistake, but I
prefer not to use American oak on Burgundian varietals.

Everything else looks OK. If you really do have a low pH problem you can
address that later, before cold stabilizing the wine.

Tom S