Fixing Acid Levels on the Remaining Carboys

Tartaric crystals added to a small wine sample.

Pouring in the tartaric doped sample.

The acid fizzes as it hits the wine.

Ice packed around the carboy for maximum coldness.

To the fridge for cool down.

Looking vibrant, but needs Polyclar treatment to get that pale golden color.

Comments

Post a Comment

Popular posts from this blog

Winery Approved after Public Hearing!

The public hearing took place on Thursday.  There were no objections and the Shier Winery was given full site plan approval.  With the final piece in place, it is time to submit the application to the New York State Liquor Authority for the Farm Winery License.
Read more

2017 Riesling Clearing

Image
I racked the Riesling over the weekend.  In some of the carboys, acid precipitated out, collecting at the bottom along with the spent yeast. The winery temperature sometimes drops into the low 40s during very cold times in the winter.  That plus the March snowstorm power outage may explain the acid precipitation, which I generally consider to have a positive effect on the wine.  Overall, I am pleased with the progress of the wine.   
Read more