• 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.

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