• October 20, 2019 at 9:20 pm #2432
    Dave Burt

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


  • October 21, 2019 at 1:54 pm #2437
    Ian Murfitt

    Small sample taken from one bucket at crush before taking to the freezer

    Brix 21.2
    pH 3.54
    TA 5.9
    YAN 70 mgN/L

    Expect the numbers to change with a sample from the whole batch.

You must be logged in to reply to this topic.