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Post your chemistry and planned adjustments for the 2019 Cabernet Sauvignon by replying to this topic.
YAN 148 mg N/L
I will be adding sugar to bring the Brix up to 23, and a little bit of acid to bring the TA up to 6.4
Using last years chemicals, these numbers are from 2 1/2 days cold soak
Grapes smelled and tasted of mould, started fermentation last night.
I finally picked up the must from the freezer facilty and started fermentation. The thing that I found is difference between my Brix reading and the above two posts. My Brix showed 22.5. pH was 3.5. I wonder what others had.
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