Today I lowered the temperature setpoints for the WinePod to 70° and 72° F. I am a little concerned that the wine seems to be warmer than the temperature reading – tomorrow I will stick a precision thermometer in it, and/or use a handheld precision IRT to check the surface temperature.
I took a sample of the wine to Vinquiry today for a malic assay. It came back 0.23 g/L, which is nearly done.
The wine tastes a bit tart and I am not completely happy with the low pH (at 3.5) so I also plan to add about 0.1 g/L potassium carbonate. This will increase the buffer strength of the wine, raise the pH – I'm predicting to near 3.6 – and round out the mouthfeel.