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    • October 20, 2016 at 6:39 am #795
      Dave Burt
      Keymaster

      The Cabernet Franc from Jeff Crowley was picked on October 17 and received on October 19, 2016. A sample sent to Penticton Wine Lab gave as YAN of 56 mg N/L (low).

      Post your chemistry results for Jeff’s Cabernet Franc here, as well as planned adjustments.

    • October 21, 2016 at 7:43 pm #802
      Norm Lemmen
      Participant

      My numbers are: SG 1.098 – Brix 23.6 – Acid 5.4 g/l – pH 3.94. I am using a new pH meter so I will wait for more postings before I adjust the must. I am going to aim for 7.5g/l acid. This should bring the pH into a reasonable range. These numbers are consistent with the numbers from the Okanagan prior to 2005 when we moved to California grapes.

    • October 22, 2016 at 7:34 pm #811
      Norm Lemmen
      Participant

      I re did my numbers this AM with juice that settled for two days instead of only one.

      Brix 23.6 – pH 3.87 – acid 4.4 g/l

      I added 3g/l tartaric. bench test pH 3.30 Acid 7.4 g/l

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