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    • October 21, 2019 at 1:48 pm #2436
      Anonymous
      Inactive

      Using last years chemicals, these numbers are from 2 1/2 days cold soak

      Brix 20.4
      pH 3.57
      TA 6.0
      YAN 126

      Grapes smelled and tasted of mould, started fermentation last night.

    • December 26, 2019 at 5:38 pm #2473
      Chris Gebhard
      Participant

      I finally picked up the must from the freezer facilty and started fermentation. The thing that I found is difference between my Brix reading and the above two posts. My Brix showed 22.5. pH was 3.5. I wonder what others had.

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