Checked the pH twice this morning. Both Muscats come in at 3.0- and I
verified the settings against 2 control solutions (7.01 and 4.01). So
unless my probe is giving me problems I'm going to have to look
elsewhere.

For whatever reason I always seem to have low pH wines. They come up
with time, but for a long while they like to mock me down in the 2.9 to
3.2 range.

Jason

James wrote:
> wrote:
>
> > Good afternoon-
> >
> > I am racking my Muscats and when I siphoned one off (get the mouthful)
> > it had an aftertaste- I'm reminded of when my wife cooked Cod in the
> > microwave.
> >
> > It's rather fishy tasting, the best I can describe it.
> >
> > I found this page when searching for fish smells-
> > http://www.honeycreek.us/winefaults.htm
> > and it faults Butyric acid bacteria infection.
> >
> > 1) Is there a way to stop this ? (SO2).
> > 2) Anyway to clean it up?
> >
> > 3) Where the **** did I get it from....
> >
> > Thanks in advance-
> >
> > Jason
> >
> If my memory serves me correctly 71B has the ability to metabolise malic
> acid to lactic acid. This would raise the pH. Muscat, particularly warm
> climate can have high pH which favours bacteria. Have you added SO2.I
> would add 50ppm straight away to start with. Check the pH, I bet it is
> about 4. Add a lot of acid if it is 4, like 5 grams per litre. Then
> chill to drop out the acid as bitatrate and get the acidity to an
> aceptable level, the add some sugar prior to bottling to balance the
> acidity, and sterile filter if possible though 0.45um membrane on the
> way to the bottle to make sure it is sterile and yeast free. Add 200ppm
> sorbate as well.
>
> Not sure if this will work to clean it up, but I suspect that your story
> is a good example of the importance of checking pH of the juice and
> wine, and always adjust early.
>
> Bacterial are every where, from the air, to your large intestine, and
> your nasal passages. Low pH in wine is bad for them, they do not like
> pH's less than 3.5.
>
> Good Luck,
>
> James.