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November 3, 2018 at 6:29 am #1777AnonymousInactive
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 #1786Peter HuyghebaertParticipant
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
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December 1, 2018 at 12:05 am #1795Chris GebhardParticipant
Tests are after 4 weeks in the freezer and thawing for 2 days.
Brix 23
pH 3.58
TA 4.8I tested the TA twice getting the same result. Added 0.5g/lt. tartaric acid
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December 1, 2018 at 12:32 am #1796AnonymousInactive
Chris, Peter’s numbers above are for Pinot Gris.
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December 1, 2018 at 6:43 am #1797Chris GebhardParticipant
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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