Forum Replies Created

  • In reply to: 2023 Riesling

    October 3, 2023 at 6:23 pm #3797
    Willem Wyngaards
    Participant

    My Bx° is now 19.6
    Added Polyceal
    Yeast QA23
    °Bx now 20.6
    Volume after press 56.5L now 48 L
    Malic Acid tested at 1.6 g/L
    Riesling is much better shape then the Pinot Gris. I don’t smell the VA but then my grapes came off the top layer.

    In reply to: 2023 Pinot Gris

    October 3, 2023 at 6:13 pm #3796
    Willem Wyngaards
    Participant

    Malic Acid 0.47 g/L, Malolactic wild ferment??
    Volume After pressing 59.5 l then lost 11.5 l of muck, very dark brown juice.l
    Added Polycaceal
    Yeast Dv10
    This one may only be good for the still.

    In reply to: 2023 Pinot Gris

    October 1, 2023 at 12:46 pm #3783
    Willem Wyngaards
    Participant

    Temperature of the grapes in the bin 32°C (90°F)

    In reply to: 2023 Riesling

    October 1, 2023 at 12:44 pm #3782
    Willem Wyngaards
    Participant

    pH 3.23
    TA 10.46 g/L
    °Bx 20.3
    Temperature of grapes in the bin at least 16 °C (60F).
    Lysozyme and C Max added.
    Will bring Bx up to 22 to give me 12.5% alcohol.
    PS NaOH was standardize with 0.1N HCl acid. But given the variable condition of the grapes in the bin our test result can be expected to be all over the place.

    In reply to: 2023 Pinot Gris

    October 1, 2023 at 12:33 pm #3781
    Willem Wyngaards
    Participant

    Ph 3.87
    °Bx 24.2
    TA 7.34 g/L
    Added Lysozyme and C Max
    Yeast QA23
    May add tartaric acid to lower pH!?

    In reply to: 2023 Viognier

    September 22, 2023 at 1:35 pm #3768
    Willem Wyngaards
    Participant

    TA 4.42 g/L
    pH 3.80
    B° 22.7
    Added 2 g/L Tartaric Acid, pH now 3.54
    NaOH standardize to 0.01N HCl acid.
    I tested for Malic Acid but I do not believe the result. I will try again w Riesling and Pinot Gris.
    YAN estimate at 50 mgN/L
    My spread sheet uses a value of 160 mgN/L for Fermaid O. It is rated to be equivalent to (160 to 240 mgN/L). Therefore a build in safety factor.

    In reply to: 2022 Cabernet Franc

    November 18, 2022 at 3:51 pm #3667
    Willem Wyngaards
    Participant

    Grapes 100 lbs
    Crush Vol. 38.3 L
    Crushed Wt. 96.1 lbs
    Pressed Vol. 29.8 L
    Bx 24.5
    pH 3.79
    TA 5.55 g/L
    I was unable to do a YAN test because I was unable to find a suppler for formaldehyde in time.

    In reply to: 2022 Riesling

    November 18, 2022 at 3:43 pm #3666
    Willem Wyngaards
    Participant

    Grapes 100 lbs
    Crush Vol. 39.2 L
    Crush Wt. 93.3 lbs
    Pressed Vol. 28.4 L
    Bx 20.6
    pH 3.45
    TA 5.95 g/L

    In reply to: 2022 Syrah

    November 1, 2022 at 2:29 pm #3009
    Willem Wyngaards
    Participant

    Bx 24.3
    pH 3.80
    TA 6.05 g/L

    In reply to: 2022 Cabernet Sauvignon

    November 1, 2022 at 2:26 pm #3008
    Willem Wyngaards
    Participant

    Bx 22.6
    pH 3.89
    TA 3.80 g/L

    In reply to: 2022 Merlot

    October 17, 2022 at 10:40 am #2993
    Willem Wyngaards
    Participant

    Brix 26.1
    TA 5.1 g/L
    pH 3.62
    Not able to do YAN
    De-stemed must volume from 225 lbs is 87.4 L

    In reply to: 2021 Chardonnay

    October 23, 2021 at 2:54 pm #2865
    Willem Wyngaards
    Participant

    Willem Wyngaards
    Lowered Brix to 24 and added 1.25 g/L Tartaric acid; pH 3.46 ±

    In reply to: 2021 Chardonnay

    October 22, 2021 at 9:06 pm #2863
    Willem Wyngaards
    Participant

    Weight 150 lbs
    Free Run 30.9 L Total vol. 44.3 L
    Brix 25.3
    pH 3.62
    TA 5.59
    YAN 19 mgN/L
    Yeast D47 and 4600
    Cold soak Cuvee Blanc
    Settling C-Max
    Added 0.5 g/L tartaric acid to bring down pH. Will test again and lower pH but not TA over 7 g/L

    In reply to: 2021 Pinot Noir

    October 3, 2021 at 2:06 pm #2842
    Willem Wyngaards
    Participant

    Brix 27
    TA 5.09
    pH 3.71
    YAN 53
    I lowered the Brix to 26 and added 1 g/L tartaric acid to lower the pH to 3.50, TA now 6.0 g/L.

    In reply to: Riesling numbers

    October 16, 2020 at 2:32 pm #2565
    Willem Wyngaards
    Participant

    Brix 19.8
    PH 3.05
    TA 8.4
    YAN 76 mgN/L
    I will up the Brix to 22 for Alcohol 12.2 %