• October 29, 2018 at 6:30 am #1773
    Dave Burt

    The following are based on a sample drawn off from 250 lbs after 6 hrs cold soak.
    Brix 24.0
    pH 3.56
    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.

  • February 16, 2019 at 8:15 pm #1890
    Jennifer Kelso

    I have a Yan for Cabernet Franck

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