• October 2, 2021 at 11:06 pm #2840
      Dave Burt

      Please post your chemistry results for the 2021 Pinot Noir by replying to this topic.

      This grape was sourced from Nk’Mip Vineyard in Oliver. Most vineyards plant their vines in a north/south direction so that the east side receives morning sun and the west side afternoon sun. However, the Nk’Mip Pinot Noir vines are orientated in an east/west direction. As a results, the south side receives full sun all day while the other side is shaded by the canopy. The Nk’Mip classifies the grapes on the south side as Tier 1, and those on the shaded side as Tier 2. We received the Tier 1 grapes. In addition, the vines are about 50 years old and cropping rate is a low 2.5 tons per acre. The result is a grape with concentrated flavours.

    • October 3, 2021 at 1:30 pm #2841
      Don Graham

      My test results on clear juice at 20c after 3 days cold soak
      Brix 27
      TA 3.81
      TA 5.0
      YAN 84
      I will lower the pH and the Brix

    • October 3, 2021 at 2:06 pm #2842
      Willem Wyngaards

      Brix 27
      TA 5.09
      pH 3.71
      YAN 53
      I lowered the Brix to 26 and added 1 g/L tartaric acid to lower the pH to 3.50, TA now 6.0 g/L.

    • October 4, 2021 at 4:32 pm #2845
      Kathy Jiang

      Brix 27
      TA 5
      PH 3.82

      I will lower the PH and Brix

    • October 9, 2021 at 5:00 pm #2846
      Dave Burt

      Brix 28.5
      pH 3.82
      I was unable to clear my sample so did not test for TA. I assumed a TA of 5 based on what other got. I added acidified water to bring the Brix down to 24 and the TA up to 6.3. I started the ferment after a 5-day cold soak.

      I thought I detected a slight smell of smoke on the must. Did anyone else find this?

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