After blending the California Cabernet Sauvignon with Virginia Tannat, I wanted to run a couple of tests on the wine. At home I measured the pH. My meter measured a pH of 3.8, which I thought was higher than I expected. Since Kathy and I were going to go to Vint Hill Craft Winery to sample our wine in the barrel, I took a sample of the Cab/Tannat blend to test in their lab. The pH was measured at 3.59, a better reading for pH. I caught my own error with the meter at home. The last time I calibrated the pH meter was in the winter. DJ, winemaker at Vint Hill, said he calibrates his meter weekly. The next time I use my pH meter I will calibrate it first.
My Cab/Tannat blend has a pH of 3.59. We then checked the SO2 levels. It recorded 23.22 ppm of SO2. DJ calculated that I needed to add 1 gram of Potassium Metabisulfate to my wine in the six-gallon carboy. We just added 1 gram to the extra wine in the sample that I brought. I then added that to the carboy.
During the winter I used French oak spirals to impart some oak flavors and aromas. I used a heavy French oak spiral for three weeks and a light French oak spiral for five weeks. The wine tastes quite good right now. It looks like we will be able to drink this wine while cellaring the wine we made at wineries.
I’ll save tasting notes for next week’s Cabernet Event on September 2nd.
Cheers,
Terry
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