I tested the Malic acid levels in the wines today. It appears that the MLF on everything except the Syrah/Sangiovese haven't started, probably because of the heat. At this point I'm inclined to wait a few months until the weather cools and try again.
Here's the results:
Syrah/Sangiovese: 75 mg/L
Syrah/Chenin: 100mg/L
Barbera 1: 160 mg/L
Barbera 2: 160 mg/L
Sangiovese 1: 160 mg/L
On a side note, the Sangiovese is tasting very nice right now.
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