2022 Viognier

I too got a lower Brix than I’d been led to expect – 23, which is good with me! TA 5.1.
Hope someone will post pH (I’ve run out of calibration material) and YAN>

200lbs
SG 22 brix (hoping for a 12% wine)
ph 3.63
TA 4.9
YAN 111

Approximately 2.5 gms of tartaric added. Volume of juice not accurate.
Final 7.8 TA and 3.29 pH

My chemistry numbers include:
Brix 23
pH 3.77
TA 4.8

Added 2 g/L tartaric dissolved in 500 ml warm water. Adjusted chemistry:
Brix 22.8
pH 3.45
TA 6.9

From everyone’s results so far it appears that the level of ripeness was quite variable. If you received more yellowish grapes your Brix and pH will be higher and TA lower; if they were more greenish, the opposite. At the crush I only tested 2 grapes and obviously they were not representative. A Brix of 22 to 23 is ideal for this white – you will not need to add any water.

To calculate your alcohol:
In my case, 23 Brix = 1.096 SG
(Starting SG – Ending SG) x 131 = % alcohol
(1.096 – 0.992) x 131 = 13.6% alcohol
For 22 Brix:
(1.092 – 0.992) x 131 = 13.1% alcohol
Of course, if your ending SG is higher than 0.992 you will end up with less alcohol

-Dave

Test #s on cleared sample at 20 c
Brix 23
pH 3.68
TA 5.0
YAN 98
A 2 g/l tartaric lowered pH to 3.31