Fermentation: Day 4 - confirmed numbers
I just talked with Norm and the acid numbers are all crazy-weird: A TA of 5.1g/L and pH of 3.05. This presents a bit of a problem -- ideally I'd want to add Tartaric Acid to bring that TA up a couple g/L, but I don't really want to take the corresponding hit of lowering the pH so much (what's a Riesling like with a pH in the 2.8 - 2.9 range?)
Anyway, I added .5g/l of tartaric acid before fermentation started, so I just added another 1g/L now to raise it to a total of 6.6g/L -- still low for Riesling, but as high as I dare push it. Ideally this would be up near 7.5 or even 8, but there's nothing we can do about that.
Also, there's still a bit of H2S smell on the juice, so I racked once to add oxygen, and later tonight I'll add another .2g/l of Fermaid K to raise nutrients a bit more.
As for fermentation progress, here are today's numbers:
Brix: 17°B @ 60°F