Want to join the Nanaimo Winemakers? | TELL ME MORE
The following are based on a sample drawn off from 250 lbs after 6 hrs cold soak.
TA 5.7 g/L
YAN 56 mg N/L
I will test again at the end of cold soak but it looks like I will be adding about 0.5 g/L of tartaric to bring the TA.
I have a Yan for Cabernet Franck
You must be logged in to reply to this topic.