在第二次發酵後，TA（總酸度）值為5.325，PH值為3.9 - 理想的數值應該是TA值大約6及PH值大約3.4。於是我們取出約200ml的樣本來做一些實驗。
一開始由於TA值較為接近理想的關係，我們嘗試用單寧來降低PH值，但可惜這並不是很有效（而且味道差極了）。所以我們重新來過，這次用酒石酸來降PH值，效果好多了。然後我們必須決定要降到什麼程度⋯考慮TA值，PH值，及口感之間的平衡，我們最後決定調整TA值到6，但將PH值停止於3.6左右。
酒精濃度度量為16度，有些偏高。但它已經從初步發酵後的17度酒精降下來了，我猜想在陳釀期間應該會持續下降吧。
上次我提到酒汁味道「少了些深度」。所以我們打算試試看酒泥陳釀四個月，然後再看看情況。
After secondary fermentation the TA (titratible acidity) level was measured at 5.325 and PH level at 3.9 - ideally we would like TA to be around 6 and PH around 3.4. So we took out around 200ml of sample to trial.
At first we tried to lower the PH with tannin rather than acid as TA level was quite close, but it was ineffective (and tasted horrid). So we started over and tried with tartaric acid, which worked very well. Then we had to decide how far we want to take it.. considering balance between TA, PH and taste, we decided on TA at 6 and leaving the PH at 3.6.
Alcohol measured at 16%, slightly on the high side. But it has lowered from the 17% after primary fermentation, I suppose it would lower during aging.
Last post I mentioned about the wine somehow “lacking depth”. So we decided to try sur lie aging for 4 months and see how it goes.
各種測量工具 various measuring tools
寶石般的紅色 gen-like red
從第二次發酵桶把酒汁轉移到demijohn裡陳釀 transferring wine from secondary fermentation tubs to demijohns for aging
16度酒精 16% alcohol