• November 3, 2018 at 6:29 am #1777
      Ian Murfitt

      Sample taken shortly after putting grapes into primary. Coarse screened and settled quickly, left overnight refrigerated.
      Brix 21.4
      pH 3.59
      TA 5.0
      YAN 106

    • November 13, 2018 at 3:25 am #1786
      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 6 litres of “balanced” juice, giving a total of 33 litres out of 125 lbs – pretty good yield from those grapes.

      Brix = 23, SG=1.092

      pH = 3.40

      TA = 6.5

    • December 1, 2018 at 12:05 am #1795
      Chris Gebhard

      Tests are after 4 weeks in the freezer and thawing for 2 days.
      Brix 23
      pH 3.58
      TA 4.8

      I tested the TA twice getting the same result. Added 0.5g/lt. tartaric acid

    • December 1, 2018 at 12:32 am #1796
      Ian Murfitt

      Chris, Peter’s numbers above are for Pinot Gris.

    • December 1, 2018 at 6:43 am #1797
      Chris Gebhard

      Ahh, thanks Ian. I was concerned as why my numbers were so far apart from Peter’s. And I was wondering about all that pressing! Looks like your and mine acid readings are very close.

You must be logged in to reply to this topic.