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    • September 19, 2015 at 5:14 pm #528
      Dave Burt
      Keymaster

      This is the place to post your chemistry results for the Chardonnay, planned adjustments, etc.

      YAN for these grapes: 50.0 mg N/L (Penticton Lab, Sept. 17, 2015).

      With a YAN this low you will need a heavier dose of nutrients to avoid H2S issues.

    • September 20, 2015 at 5:55 pm #536
      Dave Burt
      Keymaster

      * 25 ppm of SO2 added to each pail on crush day (Sept. 18)
      * 1 ml Cinn Free enzyme added to each pail in the evening
      * Pressed off skins after 24 hr. cold soak (Sept. 19)
      * Sept. 20: juice is starting to ferment with wild yeast, racked juice off sludge. Yield = ~42 L juice and 10 L of sludge on 200 lbs of grapes.
      * Chemistry on juice: Brix 25.4 (refractometer), pH 3.66, TA 6.3
      * Added 1 g/L of tartaric acid and 3 L of water (for 200 lbs of grapes)
      * Readings after adjustment: Brix 24, pH 3.52, TA 7.1
      * Sept. 22: pitched D254 yeast rehydrated in Go Ferm
      * Plan to do an oaked style using Stavin oak cubs

    • September 20, 2015 at 9:23 pm #538
      Don Graham
      Participant

      Numbers from clear sample
      Brix 25.3, pH 3.62, TA 5.0
      Adding 2g/L tartaric
      H2O to get Brix down to 24

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