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In reply to: YAN and Chemistry – 2018 Pinot Gris
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 4 litres of “balanced” juice, giving a total of 31 litres out of 125 lbs – pretty good yield from those grapes.Brix = 23, SG=1.092
pH = 3.40
TA = 6.5
In reply to: YAN and chemistry – Syrah 2018
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
Brought my Cab Franc in to leave room for my Syrah. Started it Thursday night with 10g of D254.
Got a big whiff of H2S Friday night and gave both fermenters a shot of 4g FK and 2G DAP. Was up at 0200 this morning and checked again – one fermenter still a bit stinky, so gave them each another 4/2 feeding. (about an extra 50 YAN) This morning at 0800 that one fermenter was still a bit stinky so gave it 3g of DAP. The other one is still sweet. After the extra feeding and aerating it cleared up.
I have a hunch that the YAN analysis for this Cab Franc was a bit over-estimated. I suggest everyone keep their “nose to the fermenter” on this grape. I’m prepared to feed it quite a bit more than the 165 YAN the numbers indicate.
In reply to: Chemistry and Balancing on Jeff Crowleys 2016 Syrah
Mine was on a “cold” soak, at about 5C, but still noticed some wild yeast starting. So I moved my must inside and warmed it up to 23C and pitched, well reconstituted 12g D254/23litres. This morning the D254 had really taken hold and the cap was up – everything smelling sweet.
My numbers are also were not impressive. Brix 25.5, Sg 1.102, pH 3.86 and TA 7.1. Did measurements on “very clear” juice at 24C and repeated with two different lots of NaOH. still a bit wonky. Maybe the ferment will balance things out a bit.
Added 1/2l of H2O to each fermenter , but will hold off on acid adjustments until after fermentation.
In reply to: Chemistry and Balancing on the 2016 Pinot Gris
In reply to: Chemisry and Balancing on the 2016 Merlot
In reply to: Chemisry and Balancing on the 2016 Merlot
After three days of cold soak, here are my numbers:
Brix=25, SG 1.101, pH=3.7, TA=4.2.Added 1l H2O per 100lbs and 2g/l tartaric.
I will do measurements again tomorrow to check things out.
My calculations indicate about 300-320- YAN is required. I’ll add the 1st addition (and about 50mg B5) when I add the yeast (D254)
In reply to: Chemistry and Balancing
The Chard YAN seems extremely low this year (I guess this is normal for this vineyard). I have been fermenting at 20C, about 80 litres. My batch with CY3079 has been a bit stinky and so far have added over 2225 YAN and did one rack/aerate/return. The D254 batch also a bit smelly and have fed it about 125 YAN. Hopefully I’ve caught sulphur issues in the bud – will be keeping my nose to the carboy. I recommend you all do the same and give it a dose of Fermaid K or DAP if you get some offffff smells.
In reply to: Chemistry and Balancing
In reply to: Chemistry and Balancing
In reply to: Chemistry and Balancing
In reply to: Chemistry and Balancing
