• September 14, 2023 at 3:41 pm #3758
      Dave Burt

      The 2023 Viognier is from Red Brick Vineyard owned by Chris Hanson in Osoyoos. It was picked on September 4 and received at the Cavallotti Lodge on September 8.

      Please post your chemistry results and planned adjustments for this grape by replying to this topic.

    • September 15, 2023 at 4:04 pm #3759
      Robin McNeil

      BRIX 24 (sg 1095), TA 4.5. Added 2g/l tartaric.
      Guesssed YAN at 95 and added nutrients, but ferment seems quite slow. Would appreciate a “real” YAN figure if anyone has tested.

    • September 15, 2023 at 8:10 pm #3760
      Kathy Jiang

      BRIX 22 TA 5.85 PH:3.75 Added 2g/L tartaric to adjust
      I don’t have YAN number, just use last year 98 as reference.

    • September 22, 2023 at 1:35 pm #3768
      Willem Wyngaards

      TA 4.42 g/L
      pH 3.80
      B° 22.7
      Added 2 g/L Tartaric Acid, pH now 3.54
      NaOH standardize to 0.01N HCl acid.
      I tested for Malic Acid but I do not believe the result. I will try again w Riesling and Pinot Gris.
      YAN estimate at 50 mgN/L
      My spread sheet uses a value of 160 mgN/L for Fermaid O. It is rated to be equivalent to (160 to 240 mgN/L). Therefore a build in safety factor.

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