As I reported a few days ago, picked up some Baco must that had already
fermented. The winery, Lakeview Cellars did the right thing for me, and
offered me a credit or a refund. I chose the credit toward the Reisling I
had ordered. They also let me have more Reisling even though it is in
short supply, and others who ordered much more than I will not get their
full order.

So kudos to Lakeview for that.

So I picked up the Reisling - the vineyard reports 19.0 Brix, 10.5
grams/litre acid, and ph of 2.65.

My own SG reading is 1.082.

Is the acid a little on the too high side? Anything else you professional
home winemakers notice that I should be aware of?

Thanks!

Ian

It seems a bit high to me....

Did you check it yourself?




Ian Scott wrote:
> As I reported a few days ago, picked up some Baco must that had already
> fermented. The winery, Lakeview Cellars did the right thing for me, and
> offered me a credit or a refund. I chose the credit toward the Reisling I
> had ordered. They also let me have more Reisling even though it is in
> short supply, and others who ordered much more than I will not get their
> full order.
>
> So kudos to Lakeview for that.
>
> So I picked up the Reisling - the vineyard reports 19.0 Brix, 10.5
> grams/litre acid, and ph of 2.65.
>
> My own SG reading is 1.082.
>
> Is the acid a little on the too high side? Anything else you professional
> home winemakers notice that I should be aware of?
>
> Thanks!
>
> Ian

Fishhead wrote:

> It seems a bit high to me....
>
> Did you check it yourself?

No. As yet, I have no equipment to check acid or ph levels. Any
recommendations?

winemaking rule #1
bottle when you are happy with the taste.
check when racking, have topping up supplies available.

"Ian Scott" > wrote in message
...
> Fishhead wrote:
>
> > It seems a bit high to me....
> >
> > Did you check it yourself?
>
> No. As yet, I have no equipment to check acid or ph levels. Any
> recommendations?