• October 20, 2019 at 9:21 pm #2433
      Dave Burt
      Keymaster

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

      Thanks,
      -Dave

      My numbers:
      Brix 20.3
      pH 3.66
      TA 5.9
      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

      • This topic was modified 8 months, 2 weeks ago by Dave Burt.
      • This topic was modified 8 months, 2 weeks ago by Dave Burt.
    • October 21, 2019 at 1:48 pm #2436
      Ian Murfitt
      Participant

      Using last years chemicals, these numbers are from 2 1/2 days cold soak

      Brix 20.4
      pH 3.57
      TA 6.0
      YAN 126

      Grapes smelled and tasted of mould, started fermentation last night.

    • December 26, 2019 at 5:38 pm #2473
      Chris Gebhard
      Participant

      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.

You must be logged in to reply to this topic.