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    • September 19, 2015 at 5:11 pm #527
      Dave Burt
      Keymaster

      Post your chemistry results, planned adjustments, etc. for the Riesling here.

      YAN for these grapes: 102.0 mg N/L (Penticton Lab, Sept. 17, 2015)

    • September 20, 2015 at 4:20 pm #532
      Norm Lemmen
      Participant

      NormLemmen Sept. 20 0730 AM

      Free run Brix 20 pH 3.58 Acid 6.85 g/l
      Pressed Brix 20 pH 3.71 Acid 6.70 g/l

      Cold soaked overnight. Pressed in AM. Racked from gross lees 12 hours later. Wild yeast was working in both Free Run and Pressed must.
      Inoculated with VL1 and hope it will take over the fermentation.

    • September 20, 2015 at 9:15 pm #537
      Don Graham
      Participant

      Numbers from clear sample,Brix 19.8,pH 3.33, TA 5.8
      Adding 1gram/L tartaric

    • September 23, 2015 at 6:09 pm #540
      Dave Burt
      Keymaster

      * Pressed off skins after 24 hr. cold soak
      * Racked off sludge after 48 hrs.
      * Initial readings: Brix 20.3, pH 3.44, TA 6.2
      * Added 1.3 g/L of tartaric acid dissolved in some juice
      * Post adjustment readings: pH 3.35, didn’t do TA but predicted to be 7.5
      * Using D47 yeast

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