• 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 3 months, 1 week ago by Dave Burt.
    • This topic was modified 3 months, 1 week 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.

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