• September 30, 2019 at 10:43 pm #2410
    Dave Burt
    Keymaster

    This sub-forum is for posting your chemistry for the Cabernet Franc Rosé. For the benefit of other members, please also include notes on planned adjustments.

  • October 1, 2019 at 8:56 am #2411
    Don Graham
    Participant

    Brix 19.7
    PH 3.46
    TA 5.8
    YAN 56
    Adding tartaric to getTA 7 and lower pH
    YAN low so adding nutrients at startup

  • October 3, 2019 at 3:07 pm #2412
    Dave Burt
    Keymaster

    I let it sit on the skins for 48 hours before pressing – lots of colour. After pressing I settled the must for another 48 hours before racking off the clear upper layer. The sludge was put in the fridge for later extraction of juice. Will use this to increase the overall Brix of the fermentation. My numbers on the clear juice:
    Brix 19.2
    pH 3.61
    TA 6.2 g/L
    YAN 50 mg N/L
    Will be adjusting similar to Don, probably target a TA of 7.2

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