Paul, unfortunately all I have to measure pH is the strips. So it
isn't that accurate. But I thought it came out to about 4.0 and the
Brix was 24. I added TA also. I will testing again when we rack next
weekend.

How long has the must been macerating? What yeast do you use?


Paul E. Lehmann wrote:
> Just curious, do you know the pH of the Sangiovese you got. I got some of
> the CV Sangiovese in 36 pound boxes this year also and the pH was 4.01. The
> Brix was 24.2. I checked it several times and recalibrated my meter and
> compared it to know values of other wine I had. Needless to say I added
> tartaric and am trying to keep track of the TA also. It will be ready to
> press about Monday. Last year the Sangiovese I got was excellent and I did
> not have to do a thing to it. The final pH was about 3.45 and I blended it
> with 50% locally grown Cabernet Sauvignon. It turned out really well.
>
>
> "marc" > wrote in message
> ups.com...
> > We ordered Sangiovese in 36lb cases. After crushing the must volume in
> > the tub read 300L. The free run was about 210L and we pressed another
> > 30L.
> >