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.

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

這是一年一度特別忙碌的時期，而且也是特別緊張的時期.. 釀酒葡萄可以採收了！由於今年夏天又乾又熱，獵人谷的Shiraz 比往年更早收成。二月9日我們手摘了約50公斤，手榨成約42L（後來初級發酵期間一度上升到50L），在籃式壓榨及第一次換桶後現在剩下27L。在它的第二次發酵階段，目前對酒汁的印象是⋯ 由於天候因素，葡萄比往年糖度更高，產生了較高的17度酒精（通常可以予想約13度）。可惜的是，它似乎少了一些深度 - 幾乎感覺不到單寧及酸度。有可能是因為高糖度造成過度活躍的初步發酵，導致我們提早結束了初步發酵（4天）造成酒汁與葡萄皮接觸時間不夠，所以我們未能將今年葡萄果實的全部風味提取出來⋯接下來就要看我們怎麼挽回了！

It is a busy time of the year, and particularly nervous time too.. the wine grapes are ready! With a dry and hot summer, Shiraz at Hunter Valley were ripe earlier than usual. On FEB 09 we hand picked around 50kgs, hand crushed into 42L (which later went up to 50L during primary fermentation) and now down to 27L after pressing and first racking. In it’s secondary fermentation phase, impression of the juice so far... with the weather, grapes are sweeter than usual yielding higher alcohol at around 17% (it is usually expected around 13%). However it is somehow lacking depth - tanin and acidity could barely be detected. This could be because of the extremely active primary fermentation due to high sugar content of the grapes, that we shortened the primary fermentation (4 days) resulting in reduced skin contact thus we failed to extract the full flavor of this year’s fruit...now we need to see how we can save the wine!