http://artisanfamilyofwines.com/blog/?p=1801 Winemaker Journal Sun, 19 May 2013 07:35:31 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://artisanfamilyofwines.com/blog/?p=1801&cpage=1#comment-4610 John Thu, 27 Oct 2011 15:42:42 +0000 http://artisanfamilyofwines.com/blog/?p=1801#comment-4610 We had some botrytis problems in our Zinfandel, but I pay pickers by the hour instead of by the bucket, and we were strict about putting any suspect fruit on the ground. Yesterday we picked 4 tons of beautiful Barbera, 24.2 brix and pH 3.10. I'm confident the pH will rise through primary and secondary fermentation, and the flavor was fabulous. That brix was about a point lower than usual for us here in Southern Oregon, but when I look at it compared to numbers they pick at in Italy, I'm very happy. We had some botrytis problems in our Zinfandel, but I pay pickers by the hour instead of by the bucket, and we were strict about putting any suspect fruit on the ground. Yesterday we picked 4 tons of beautiful Barbera, 24.2 brix and pH 3.10. I’m confident the pH will rise through primary and secondary fermentation, and the flavor was fabulous. That brix was about a point lower than usual for us here in Southern Oregon, but when I look at it compared to numbers they pick at in Italy, I’m very happy.

]]> http://artisanfamilyofwines.com/blog/?p=1801&cpage=1#comment-4595 Andy Mon, 24 Oct 2011 20:28:55 +0000 http://artisanfamilyofwines.com/blog/?p=1801#comment-4595 I share your assessment based upon our experience with both the home and professional wines that we are involved with (from all over Northern California). i think the ph you report must be off, as they are so low. Those are the pH's of a very tart vinegar and would produce an undrinkable wine. I suspect 3.3 or 3.4 would be more reasonable given the varietals, Brix and recent rains. I share your assessment based upon our experience with both the home and professional wines that we are involved with (from all over Northern California). i think the ph you report must be off, as they are so low. Those are the pH’s of a very tart vinegar and would produce an undrinkable wine. I suspect 3.3 or 3.4 would be more reasonable given the varietals, Brix and recent rains.

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