[Dave Burt]

Post your chemistry and balancing notes for the 2016 Riesling here.

Mark sent me the numbers from the winery that got the bulk of these grapes (Township 7) and were picked on the same day:
Brix 19.6, PH 3.15, TA 7.9

Our results are showing lower TA and corresponding higher pH. It would appear that there was a drop in acid during transport. Differences may also be in part due to variations in ripeness within the vineyard.

[Peter Huyghebaert]

My Riesling results (200 lbs) Brix 21.5, pH3.2, TA6.2, Added .5g/l tartaric.

[Dave Burt]

My chemistry results on clear juice from 100 lbs of Riesling:
Brix 19.4
pH 3.27
TA 6.5
Started the ferment last night with D47 yeast. Did not add any acid. If I need to adjust acid I will do it after fermentation (added acid last year and it turned out a bit sharp for my liking).

[Doug Markin]

My chemistry results on clear juice from 125 lbs of Riesling:

Brix 18.3

pH 3.44

TA 4.675

I am not sure why my numbers differ so much compared to the Dave and Peter’s.

[Dave Burt]

Your pH seems high, which would then affect your TA. Check the calibration of your meter using buffers pH 4.01 and 7.01. Make sure buffers are not past expiration date. Of the two, pH 4.01 is the least stable.