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    • October 19, 2021 at 10:31 pm #2855
      Dave Burt
      Keymaster

      Please post your chemistry results for the 2021 Cab Sauv by replying to this topic. It would be helpful to others if you also include your planned adjustments, if any (e.g., target Brix and TA).

      These grapes are from Suncrest Vines in Oliver. They were picked on October 14 and arrived at the Cavallotti Lodge in Nanaimo on October 19.

    • October 25, 2021 at 8:16 pm #2881
      Steve McDonald
      Participant

      Cab Sauv. Brix 24 TA 5.2 PH 3.59 added .8g/l tartaric acid with hopes of reducing PH slightly

    • October 30, 2021 at 9:57 am #2882
      Don Gillingham
      Participant

      Cab Sauv – after 9 day cold soak
      Brix: 25.5
      TA: 5.1
      pH 3.98

      Added 2g/L Tartaric to get pH down. Will continue to monitor.

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