• November 12, 2018 at 6:54 am #1785
      Dave Burt

      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:
      Brix: 22.3
      pH: 3.26
      TA: 8.1
      YAN: 146

      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 #1788
      Peter Huyghebaert

      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

    • November 23, 2018 at 11:59 pm #1793
      Don Graham

      My #s
      I whole cluster pressed on the day of delivery and froze the juice
      My sample came from the thawed and cleared juice
      Brix 22.4
      pH 3.15
      T A 8.0
      YAN 126
      Very nice

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