• November 1, 2017 at 2:49 am #1079
    Dave Burt
    Keymaster

    These grapes came from a vineyard in Osoyoos. This is the first year that we have sourced Malbec out of the Okanagan.

    Reply to this topic to post your chemistry results for the 2017 Malbec. YAN results will also be posted here. Please include any planned adjustments to balance the must.

  • November 1, 2017 at 9:47 pm #1083
    Don Graham
    Participant

    Brix 22
    Ph 3.68
    TA 4.9
    YAN 140
    Surprisingly low Brix

  • November 2, 2017 at 12:29 am #1084
    Robin McNeil
    Participant

    Clear juice, Brix 24.5 (sg 1094) TA 4.5

  • November 2, 2017 at 2:10 am #1085
    Dave Burt
    Keymaster

    The sample in my fridge does not yet have enough volume of clear juice at the top for doing a TA and YAN. I did put a few drops on my refractometer and got a Brix of 22.8

    Should be enough clear juice for a full test by tomorrow evening.

  • November 2, 2017 at 4:43 pm #1086
    Chris Gebhard
    Participant

    Cleared sample in fridge for 36 hours. Tested at 21C.
    Brix 22
    pH 3.66
    TA 5.2

    Will not be making any adjustments.

  • November 2, 2017 at 8:31 pm #1087
    Ian Murfitt
    Participant

    Sample from my grapes tuesday night and left to settle until today, Thursday. Vinometrica 0.133 NaOH.

    Brix 23 a tiny bit under maybe
    pH 3.68
    TA 4.75
    YAN 163.8

  • November 2, 2017 at 10:00 pm #1088
    Don Gillingham
    Participant

    From settled juice:
    Brix: 22.5
    pH: 3.84
    TA: 4.8

    Adding 2g/litre tartaric.

  • November 4, 2017 at 10:39 pm #1091
    Dave Burt
    Keymaster

    It took awhile to get enough clear juice for testing. Here is what I got:
    Brix 22.4
    pH 3.76
    TA 4.6
    YAN 168
    Average YAN from Don, Ian, and myself is 157 mg N/L

    I will be adding sugar to bring the Brix up to 23.5, and acid to bring the TA up to 6.0. If I assume 58 L of juice for my 200 lbs, Willem Wyngaard’s spreadsheet indicates I will need to add 2.1 lbs of sugar to achieve a Brix of 23.5 and 81.2 g of tartaric to achieve a TA of 6.0

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