To Parent Forum
    • October 4, 2020 at 10:23 pm #2525
      Dave Burt
      Keymaster

      Post your chemistry results for the 2020 Zinfandel here.

    • October 5, 2020 at 1:51 pm #2530
      Cindy Scott
      Participant

      Wine sample blended, filtered, settled overnight.
      Brix = 31.9
      Ph 3.9
      Acid 4.6

      I removed some must (approx 75lbs) for port.
      The remaining must was divided into 3 primaries (approx 133lbs grapes/must per primary).
      To each primary I added 7 litres of water, 40 grams of tartaric acid.
      Adjusted numbers:
      Brix = 26.1
      Ph = 3.51
      Acid = 7.4

      Am using the following yeast:
      https://www.renaissanceyeast.com/en/products/maestoso

    • October 5, 2020 at 8:39 pm #2531
      Jan Nilsson
      Keymaster

      Chemistry for the Three Amigos – Jim, Len and David
      Brix 30.0
      Ph 3.92
      Ta 4.0
      Added 12L of acidified water per 250lb primary and 158 grams Tartaric Acid
      Adjusted numbers:
      Ph 3.49
      Ta 7.4
      Using RC212 yeast

      • October 6, 2020 at 8:52 am #2533
        Cindy Scott
        Participant

        Zin was inoculated Sunday afternoon Oct 5.
        Evening of Oct 6, there was a slight movement on the brix downward. 25.6/25.8/25.5
        Tuesday morning, cap is up. Brix is now up one point in all primaries.

        Based on the extra week of hang time prior to picking along with high brix, I assume there was alot of dried grapes when picked. When I blended my sample and took a full mouthful and moved around in my mouth before spitting out, you could taste the “raisiny” taste. Therefore I am assuming that there are at least 1.0 °Brix units of what I’ll call “hidden sugar,” which are now releasing.

        Don Graham – can you please comment if you are in agreement? I am trying to decide if I should add more water.

You must be logged in to reply to this topic.