• October 20, 2019 at 9:11 pm #2429
      Dave Burt

      Post your chemistry results for the 2019 Pinot Gris by replying to this topic.

      Here are my numbers based on a press-run sample:
      Brix 23.6
      pH 3.77
      TA 6.4
      YAN 154 mg N/L

      I will be adding tartaric acid to bring the TA up to about 7.2 g/L
      I pressed off the skins after a 24 hr cold soak and have rosé coloured juice but due to wild yeast activity have had to use a lot of ice to keep the ferment in check while settling out the solids.

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