[Dave Burt]

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

Note: YAN was not tested so I would suggest using the YAN for the 2015 grapes as a reference for nutrient additions (same vineyard). YAN in 2015 was 50 mg N/L. This is very low so you will need to add a fair bit of nutrients (best to use Willem’s spreadsheet which can be downloaded under the “Tools” tab).

[Peter Huyghebaert]

My Chardonnay results (350 lbs) Brix 24, pH3.35, TA 5.8. Added .5g/l tartaric.

[Peter Huyghebaert]

The Chard YAN seems extremely low this year (I guess this is normal for this vineyard). I have been fermenting at 20C, about 80 litres. My batch with CY3079 has been a bit stinky and so far have added over 2225 YAN and did one rack/aerate/return. The D254 batch also a bit smelly and have fed it about 125 YAN. Hopefully I’ve caught sulphur issues in the bud – will be keeping my nose to the carboy. I recommend you all do the same and give it a dose of Fermaid K or DAP if you get some offffff smells.

[Dave Burt]

I am assuming you mean 225 YAN for the CY3079 batch. Last year I added 262 YAN for 200 lbs of grapes (D254 yeast) and had no problems.

[Ron Ramsdale]

After clearing the juice my Chard results were pH3.45 and SG of 24. I’m not able to run an accurate TA test. Would adding .5 g/l of Tartaric be advisable?

[Willem Wyngaards]

After fining with Polycacel and Albumex on clear juice the pH=3.35 TA=5.9g/L Brix 22.5°

[Doug Markin]

My Chardonnay Chemistry on clear juice:

Brix: 22
pH: 3.44
TA: 4.675

The only difference in numbers between my Chardonnay and Riesling juice is the Brix. The pH and TA are identical.

[Willem Wyngaards]

Chardonnay Falcon Ridge OR Falacon Crest? My test results: TA 6.7 g/L, Brix 23.0 and pH 3.30