[Dave Burt]

Reply to this topic to post your chemistry results for the 2017 Pinot Gris. YAN results will also be posted here. Please add any planned adjustments to balance the must.

[Robin McNeil]

Settled juice overnight. Brix 24.5, (1098),TA 5.2

[Anonymous]

clear sample from the top of a 100 lb primary on Wednesday
Brix 22
pH 3.63
Vinometrica 0.133 NaOH
TA 5.1
YAN 156
Dave’s 0.2 NaOH (results are about 10% lower)
TA 4.65
YAN 140

[Anonymous]

Brix 22.4

[Dave Burt]

I have changed my original post because I realized I had been using a sample of 11 ml instead of 10 ml. Here are my revised numbers. I did 2 tests, one on juice drawn off after the crush, and the other after 4 days cold soak. Both samples were settled in the fridge for 2 or more days in order to achieve clear juice on the top layer. Note that if there are organic particulates in your sample it will buffer the sodium hydroxide and you will end up with an erroneously high TA.

Crush Sample:
Brix: 22.6
pH: 3.86
TA 5.2
YAN: 229

After 4 days cold soak:
Brix: 22.4
pH: 3.9
TA: 5.2
YAN: 229

Regarding the YAN, I would trust Ian’s and Don’s YAN over this one as I applied a correction of 10/11 instead of doing the test over (getting low on reagents).

[Don Graham]

Results from a sample settled in the fridge for 5 days
Brix 23.3
Ph 3.90
TA 5.1
YAN 168

[Ken Stepushyn]

Measured on Oct 27 after 2 days of cold soak. Brix 24.8, pH 3.99, TA measured at 9.0, although my NaOH solution is 2 years old.