Crush

SO2, add 1.9 grams per 10 gallons

MIX MIX to get better readings

Take out 1 quart for testing PER BATCH

Saran wrap batch destined for could soak and flush with Argon

Start Chilly on could soak batch

While testing is going on have crew clean up and take pumps machines etc apart and clean and disinfect everything.

TEST:

Test BRIX now that batch is mixed

Make sure refractomiter reads 0 before start. Make sure to wait 30 seconds or so for the drop of juice to get to the same temperature as the lens then read.

RECORD IN BATCH BOOK

If below 22 BRIX will need to add sugar if above 25 BRIX will need to add water. Use our online spreadsheet. http://algarve-beach-golf.co.uk/waterback.html

TEST FOR TA/PH 3.40 to 3.5 to start. Looking for 3.55 to 3.65 at the end.

Take a part of the sample, put it through a blender to get a better reading, strain it with cheese cloth, and then with a coffee filter.

Measure the TA using the acidity tritrator. Do it at least 2 times to make sure the result is the same.

If below .6 or above 7.0 make adjustments based on where PH is also.

For example a wine at 7.5 TA and a 3.40 PH will undergo:

TAMin TAMax PHMin PHMax

Start TA/PH 7.5 7.5 3.40 3.40

TA Drop during primary -0.5 -1.0 +0.03 +0.05

TA Drop during malolatic -1.5 -4.0 +0.10 +0.12

Finished TA / PH result 5.5 2.5 3.53 3.57

DO BENCH TESTS!!!!!!!!!!!!!!!

MAKE 33% Adjustments, BLEND AND WAIT!!!

DO BENCH TESTS!!!!!!!!!!!!!!!!!!!!

RECORD EVERYTHING IN EACH BATCH LOG BOOK.

LET WINE REST AND COME UP TO TEMPERATURE. CRUSH DAY OVER.

NEXT DAY

Do all the same tests again especially PH. EXPECT the figures to have changed overnight. Draw samples from the top, middle and bottom of the fermenter and check them all so you can get a decent average.

Get the PH and the BRIX under control.

Do bench tests. Use 1 liter of must and adjust the TA until you get the proper PH.

Use a ph meter solution to get a TA reading… Early on like this the PH meter and solution system work better than the tritrating meter.

If the BRIX is high you can add water using our spreadsheet, this will move PH up a little but will drop TA predictably and then you can add tartaric acid back in and that lowers the PH a lot.

Keep making adjustments in 1/3 or so increments making sure to dissolve the acid REALLY REALLY WELL in water BEFORE dropping it in the must.

When you reach a PH just under 3.60 and a BRIX of desired sugar (in this case 23 to 24), hopefully TA is not too bad at least under 9.0.

RECORD IT ALL IN THE BATCH BOOK

Now you are ready to add the yeast.