• 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
      Anonymous
      Inactive

      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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