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    • October 4, 2015 at 5:56 am #550
      Dave Burt
      Keymaster

      Post your chemistry results and planned adjustments of the Viognier here (reply to this post).

      YAN was analyzed for a sample taken on Sept. 17, 2015 and was 162.2 mg N/L. The Viognier was picked on October 1st so the YAN may have decreased somewhat from the sample date

      Be aware that this grape was purposely allowed to hang on the vines to allow the tropical fruit flavours and associated aromatics to develop. To pick it earlier would have resulted in a more simple wine of subtle citrus notes. We went for full on flavour and aromatics. The trade-off is that the Brix will be high and the acid low, and you will need to adjust these according to your personal preferences.

    • October 5, 2015 at 1:27 am #560
      Jan Nilsson
      Keymaster

      I measured the ph to 3.9 and TA was 4.6 today Oct 4th. I don’t have Spectrometer so I can’t read BRIX but the SG was 1.11

    • October 5, 2015 at 3:31 am #564
      Dave Burt
      Keymaster

      Thanks for posting Jan. The Brix/SG converter on vinoenology.com gives a Brix of 25.9 for an SG of 1.11

    • October 5, 2015 at 7:20 am #566
      Dave Burt
      Keymaster

      I took the last 50 lbs left at the end – went through the bladder press with Brian’s 150 lbs.
      Settled the juice overnight. In the morning I had a layer of sludge on the top and on the bottom (just not cold enough). Managed to siphon off the middle layer of relatively clear juice; froze the sludge.

      Measurements on the liquid component:
      Brix 26.3, pH 4.11, TA 4.4
      Added acidified water (tartaric addition rate 2.6 g/L).
      This lowered the Brix to 24.4 (as predicted) and lowered the pH to 3.55; did not measure TA but predicted to be 7.0

      Rehydrated D47 yeast in Go Ferm and added to must at 11:00 pm

    • October 5, 2015 at 10:41 pm #573
      Norm Lemmen
      Participant

      Norm Lemmen

      Brix 27.5 Ph 4.45 Acid 4.9 g/l

      Acidified water to bring the Brix to 22 pH 4.45 Acid 6.5 g/l As in other whites our family prefers a bit lower acid. Still going to have a high alcohol Viognier.

    • October 6, 2015 at 12:47 am #574
      Don Graham
      Participant

      My #s on cloudy settled juice
      Brix 26.4. pH 4.26 TA 4.8
      Added H2O to get 24 Brix
      Added 3G/L tartaric
      The acid helped in settling

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