Here are the results of the latest lab test for the 2008 Zinfandel:
2007 Zin Post ML
Malic Acid 83 mg/100mL
pH 4.16
Titratable Acidity 0.605 g/100mL
Free SO2 None detected
Total SO2 3 mg/L
I fear ML is stuck as it needs to get down to 15-30 mg/100ml. I am going to try adding some fresh cultures. Also the pH is too high and the acid a little low. This means that it could more easily harbor bad bugs. On Kent’s advice I am going to send out another sample to the lab and get a gluose/fructose test to see if primary is completed and a Volatile Acid test to see if there are any unwanted microorganisms breeding in there.
I can’t add SO2 until I know that primary and ML are completed as it may shut them down.
Ugh, last year went so well with the Syrah, no additions, no problems. I guess I got spoiled.