Please post your chemistry results for the 2021 Chardonnay by replying to this topic. It would be helpful to others if you include notes on any planned adjustments (e.g., your target Brix and TA).
The 2021 Chardonnay is from Nk’Mip Vineyards in Oliver.
My initial numbers on cleared juice 27 Brix (1110), TA 5.5, pH 3.61, yield from 250#, 60 litres.
Added 6 litres (10%) acidified water, 1.5 g/l tartaric to give Brix 25 (1094), TA 0.7 and pH 3.4
Don Graham numbers:
Brix 25.3
pH 3.60
TA 5.8
Added 1.5 g tartaric and in One L sample it loweredpH to3.37
Added 5 L h2o to drop Brix
Couldn’t get YAN so am assuming it is low
Don Graham numbers:
Brix 25.3
pH 3.60
TA 5.8
Added 1.5 g tartaric and in One L sample it loweredpH to3.37
Added 5 L h2o to drop Brix
Couldn’t get YAN so am assuming it is low
Weight 150 lbs
Free Run 30.9 L Total vol. 44.3 L
Brix 25.3
pH 3.62
TA 5.59
YAN 19 mgN/L
Yeast D47 and 4600
Cold soak Cuvee Blanc
Settling C-Max
Added 0.5 g/L tartaric acid to bring down pH. Will test again and lower pH but not TA over 7 g/L
