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    • September 17, 2016 at 3:20 am #734
      Peter Huyghebaert
      Participant

      My Riesling results (200 lbs) Brix 21.5, pH3.2, TA6.2, Added .5g/l tartaric.

    • September 18, 2016 at 6:15 pm #740
      Dave Burt
      Keymaster

      My chemistry results on clear juice from 100 lbs of Riesling:
      Brix 19.4
      pH 3.27
      TA 6.5
      Started the ferment last night with D47 yeast. Did not add any acid. If I need to adjust acid I will do it after fermentation (added acid last year and it turned out a bit sharp for my liking).

    • September 20, 2016 at 12:34 am #742
      Doug Markin
      Participant

      My chemistry results on clear juice from 125 lbs of Riesling:

      Brix 18.3

      pH 3.44

      TA 4.675

      I am not sure why my numbers differ so much compared to the Dave and Peter’s.

      • September 21, 2016 at 4:39 am #746
        Dave Burt
        Keymaster

        Your pH seems high, which would then affect your TA. Check the calibration of your meter using buffers pH 4.01 and 7.01. Make sure buffers are not past expiration date. Of the two, pH 4.01 is the least stable.

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