• 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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