• October 20, 2019 at 9:18 pm #2430
    Dave Burt
    Keymaster

    Post your chemistry and planned adjustments for the 2019 Cabernet Franc by replying to this topic.

    Thanks,
    -Dave

  • October 25, 2019 at 2:13 pm #2441
    Paul Kolodziej
    Participant

    Sample taken at crush.

    Brix 22.8
    pH 3.63
    TA 4.1
    YAN 28 mgN/L

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