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    • October 10, 2015 at 7:02 pm #583
      Dave Burt
      Keymaster

      These grapes were picked on October 7, 2015 and received at the Cavallotti Lodge on October 8.

      YAN from a sample sent to the lab on the pick date indicated 100.0 mg N/L

      Post your chemistry results and any planned adjustments for the Krieger Pinot Gris under this topic.

    • October 10, 2015 at 10:19 pm #584
      Peter Huyghebaert
      Participant

      P.Gris, I hit it with 1l H2O/100lbs (7gl tartaric) plus 1g/l tartaric. Morning after cold soak and pressing off it read 23Brix and a pH of 2.21. Can’t do a TA, cause no NaOH. Anyone got a good TA?? methinks about 7.5/8 at this pH??

      Don. I did the same with my 110lbs lf Muscat/P.Gris mix and this morning after pressing off and a bit of settling, I got a pH of 3.52 and a Brix of 26??? Have you got any numbers?? I added another litre of acidulated
      H2O and an extra 8g of tartaric. I’ll check the pH again prior to pitching the yeast tomorrow.

      they both look good, smell good and I hope stay good. I iced both on arrival home and have ice in the settling buckets as well. Have also sprayed SO2 a few times to make sure acetobachter doesn’t drop in.

      • October 11, 2015 at 12:24 am #585
        Peter Huyghebaert
        Participant

        PG should read pH 3.21… Signs of wild yeast beginning!!! will rack off and inoculate with vin13 after our dinner out – poor planning peter.

    • October 11, 2015 at 9:30 pm #587
      Don Graham
      Participant

      My #s Brix 24. pH 3.33 TA 5.6
      Good #s will add h2o to get 23 and 1g/l tartaric

    • November 17, 2015 at 6:26 pm #641
      Dave Burt
      Keymaster

      I pulled my Pinot Gris out of cold storage Nov.12 (juice from 100 lbs) , added Cinn Free once mostly thawed (0.014 ml/L), racked off the clear juice and chemistry testing on Nov. 16. Added 1 g/L tartaric and just under 1 L of acidified water to lower Brix and increase acid. Results:
      Pre-adjustment: 24.0 Brix, 3.35 pH, 4.5 TA
      Post-adjustment: 22.7 Brix, 3.19 pH, 5.5 TA

      Comments: TA seems low for the measured pH values; since acid can mysteriously disappear on frozen musts and then reappear again at the end of fermentation, leaving the balancing as is for now.

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