• October 28, 2022 at 7:33 pm #3003
      Dave Burt

      The 2022 Pinot Noir is from Nk’Mip Vineyard in Oliver. It was picked on October 25 and received at the Cavallotti Lodge on October 27. Post your chemistry results and planned adjustments by replying to this topic.


    • November 2, 2022 at 11:47 am #3010
      Robin McNeil

      I had trouble with the chemistry on this one. I could not get the juice to settle to get an accurate reading, but the best reading I could get was a BRIX of 25.5 (sg 1112).

      TA was about 5.0, but again done using “cloudy” juice. Added 4 litres acidified water and tartaric acid to raise TA to 6.0.

      Pitched EC1118 in GoFerm and have a very strong fermentation going with sg this morning down to 1050.

    • November 2, 2022 at 9:51 pm #3011
      Chris Gebhard

      Brix 24.5
      pH 4.08
      TA 4
      Added 2.5g/litre of tartaric acid based on estimate of 32litres of juice from 125lbs. pH dropped to 3.58.
      Adjusted Brix to 23.5
      Started fermentation after 4 days of cold soak at 3C.
      No YAN figures to work with. Assume around 100, will add 200ppm nutrients.

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