[Willem Wyngaards]

After 3 days cold soak and Lallzyme EX V:
Brix 24.8
pH 3.75
TA 4.2 g/L
Will adjust TA to 6.0 g/L

[Willem Wyngaards]

The 2016 spread sheet does calculate lower values of YAN especially at high Brix values then the 2015 version. I did this because Scott Lab Handbook recommended this. This may be because they are promoting Fermaid O as a more complete nutrient utilized by yeast more efficiently.
Syrah, Pinot Noir, and Chardonnay are prone to H2S so it pays to be more vigilant. My syrah showed signs of ferment right after the crush so I flooded the primaries with CO2 and warmed the must for early pitching of cultured yeast. I also assumed that the wild yeast consumed most of the nutrient. I did use my spread sheet for the syrah. I used two yeasts, Clos and BDX and added 125 mgN/L (13 g Fermaid K and 33 g Fermaid O) with 117 mgN/L supplied by the grape. The must aroma is pleasantly fruity so far.
Kloecker / Hansenia tolerates 70 ppm SO2 and is naturally cold tolerant while Saccharomyces is not—it has to acclimatise. Kloecker will consume B1 in just a few hours.
When the yeast is under stress and throwing off H2S adding DAP (inorganic nitrogen) may in fact increase the problem because the yeast being deficient in vitamin B5 will not be able to use it without producing more H2S and volatile acidity. A capsule or two of B5 is beneficial if inorganic nutrients like DAP and used.. I always add it.
Dominique Delteil offers the following advice. Opti-Red or BoosterRouge at 300 ppm plus ascorbic acid at 10 ppm stirring every other day for a week. Then rack without aeration. Sometimes you need a second treatment if you want to avoid copper treatment.

[Willem Wyngaards]

Signs of spontaneous ferment, FSO2 was 38 ppm at crush and CO2 blanket. Aroma is fresh and fruity. Pitched with CLOS and BDX. I will deduct 100 YAN because of the wild yeast ferment.
Brix = 25.3
TA = 6.6 g/L
pH = 3.98

[Willem Wyngaards]

On cheese cloth filtered juice pH = 3.83 TA = 5.2 Brix = 22.2° (Hana digital refrac.); 24 h soak.

[Willem Wyngaards]

After fining with Polycacel and Albumex on clear juice the pH=3.35 TA=5.9g/L Brix 22.5°

[Willem Wyngaards]

Chardonnay Falcon Ridge OR Falacon Crest? My test results: TA 6.7 g/L, Brix 23.0 and pH 3.30