• October 25, 2021 at 7:21 pm #2878
      Dave Burt

      Please post your chemistry results for the 2021 Riesling by replying to this topic. It would be helpful to others if you include notes on any planned adjustments (e.g., your target Brix and TA; how much acid and water you are adding if any).

      The 2021 Riesling is from Nk’Mip Vineyards in Oliver. The grapes appeared to be overripe for Riesling so I am anticipating high Brix and the need for addition of acidified water. I suspect that as with the Chardonnay, picking was delayed due to a shortage of pickers in the Okanagan this season.

    • October 25, 2021 at 8:14 pm #2880
      Steve McDonald

      Riesling came in at 26 brix, 7.5 TA and PH 3.5 added acidified water to reduce brix to 24.

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