November 12, 2018 at 6:54 am #1785Dave BurtKeymaster
These grapes were picked on November 7 and the crush was on November 10.
Here are my chemistry results based on clear juice drawn from near the surface of the settling carboy after 24 hrs of settling:
These numbers seem very good and so I am not planning on any adjustments. I suspect back-sweetening will be needed to balance the acid in the finished wine. This year I think I will retain some of the high Brix liquid from extraction of the frozen sludge for this purpose.
November 14, 2018 at 11:40 pm #1788Peter HuyghebaertParticipant
Added 6g pectin to my 125lbs, cold soaked for 24 hours and pressed the “hell” out of mine. Following numbers were from settled juice @25C. Yield of clear juice was 27 litres, with 8 litres of sludge frozen to be Lukynized tomorrow and added to my must.
Should get about 4 litres of “balanced” juice, giving a total of 31 litres out of 125 lbs – pretty good yield from those grapes.
Brix = 23, SG=1.092
pH = 3.40
TA = 6.5
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