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.
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.