August Wine Testing

This weekend it was time for the next free SO2 test.  Theoretically we should be doing this every 4-6 weeks but we seem to go a couple months between each test.

Since the wine has migrated from Casa de Tobin to Casa de Iben for summer aging, this picture shows our "lab" which also doubles as the downstairs bathroom.

Free SO2 test and the new PH meter.

We got a new tool to help with the wine making going forward: A PH meter.  This will help quite a bit because the PH really effects quite a few processes in making wine.

Here's the details from this weekend's testing:
The Syrah's:
Bordeaux Yeast Free Run 3.77 ph, 0 ppm free SO2
Chateau Yeast Free Run 3.64 ph, 12 ppm free SO2
Mixed Yeast Pressed 3.70 ph, 16 ppm free SO2
And the Tempranillo:
3.82 ph, 24 ppm free SO2

As you can see the Tempranillo is quite high on the PH meter.  And the entire time it has measured higher on the free SO2 test.  I'm not totally sure why this is, but it's a good thing to write down here so we can come back to it in time when we know more about wine chemistry.

Next up is one last free SO2 test and a dosage.  Then bottling.  This year's harvest is going to come in earlier than last year's it seems.  Our limiting factor is we need to have the carboy's empty by the time this fall's harvest is crushed, fermented and pressed.