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

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

      Thanks,
      -Dave

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

      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.

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