• September 30, 2017 at 2:39 pm #924
    Dave Burt

    Reply to this topic to post your chemistry results on the 2017 Chardonnay and any planned adjustments to balance the must. YAN test numbers will also be posted under this topic.

  • September 30, 2017 at 7:28 pm #926
    Don Graham

    Brix 22.6
    Ph 3.42
    TA 5.6
    YAN 28
    I will add some tartaric acid
    I have frozen the pressed juice

  • September 30, 2017 at 7:43 pm #927
    Ian Murfitt

    Brix 21.8
    pH 3.39 – 3.4
    TA 5.8
    YAN 46.55

    Sample taken from bladder press of Bill Greaves grapes

    Please post your numbers to help us verify our testing accuracy

  • October 1, 2017 at 12:15 am #929
    Ron Ramsdale

    The 2 YAN tests have a fair spread and are very low. Is this a concern for other participants? The YAN calculator shows some heavy feeding if using the CY3079.

  • October 1, 2017 at 12:58 am #930
    Ian Murfitt

    The Yan is very low and difficult to measure. To reach the end point only required 0.25 ml NaOH. Don and Dave are using a slightly higher strength solution than I am, so they would use even less NaOH (small drops). After Dave does the test you should take an average if you like. Plan to use quite a lot of nutrient and keep a close eye on the ferment, maybe change yeasts or lower the Brix if you are really concerned, your knowledge and experience are likely greater than mine.

  • October 1, 2017 at 9:36 am #933
    Dave Burt

    I pressed off my Chardonnay this afternoon and did chemistry on clear juice from the free-run and press-run fractions. Results were as follows:

    Brix 22.0
    pH 3.49
    TA 5.3 (done twice – same result)
    YAN 28

    Brix 21.9
    pH 3.75 (tannins in press-run buffering the pH?)
    TA 5.9
    YAN 28
    It basically only took 4 drops of NaOH to reach the end point on the YAN test.
    Average YAN from Don, Ian, and myself = 34

    This is extremely low. It am thinking of pre-loading the must with some Fermaid-O.

  • October 1, 2017 at 4:10 pm #934
    Cindy Scott

    Our grapes went directly to the freezer; therefore have no numbers to post.

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