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    • October 18, 2015 at 6:29 am #604
      Dave Burt
      Keymaster

      These grapes were picked on October 14, 2015 and received at the Cavallotti Lodge on October 17.

      YAN from a sample sent to the lab on the pick date indicated 81.0 mg N/L

      Post your chemistry results and any planned adjustments for the Late Harvest Viognier by replying to this topic.

    • October 18, 2015 at 6:45 pm #607
      Jan Nilsson
      Keymaster

      Chemistry Measurements: pH=3.96, TA avg = 6.1g/L, SpG = 25B
      Note: the pH is a little high and the TA a little low – will add 1g/L Tartaric Acid. I am not adjusting the SpG.

    • October 19, 2015 at 1:54 am #609
      Franco Sartor
      Participant

      TA… 6 Ph 4.17 thinking at least one gram… perhaps more Tartaric…

    • October 22, 2015 at 8:12 pm #623
      Dave Burt
      Keymaster

      Must smelled sweet and clean through a 4 day cold soak. Some wild yeast just starting on day 4.

      Chemistry numbers after the 4 day cold soak: Brix 26.7, pH 4.18, too much sediment in sample for a reliable TA (sediment skews the TA high). Have some must in the fridge to settle to obtain some clear juice for a TA

      Added 2.5 L of water to 100 lbs of must which brought Brix down to 24.8. Added acid at 1.5 g/L plus 6.5 g/L for the water. pH came down to 3.86 – may add more water to bring pH down to 3.7 depending on my TA reading.

      Update:
      Redid chemistry using clear juice from sample kept in fridge for 2 days. Results:
      Brix 25.6, pH 4.22, TA 5.0
      1.5 g/L of acid seems appropriate, perhaps more to bring pH down to 3.7 or less (3.7 is the upper limit recommended by Alison Crowe in Winemaker Magazine)

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