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    • November 11, 2022 at 6:52 pm #3012
      Dave Burt
      Keymaster

      The 2022 Riesling is from Nk’Mip Vineyard in Oliver. It was picked on November 3 and received at the Cavallotti Lodge on November 5. The grapes were picked later than desired due to a shortage of harvest bins. As a result, the Riesling arrived somewhat over-ripe and will likely need an acid addition. Next year we hope to purchase a few more harvest bins to avoid this issue.

      Please post your chemistry results and planned adjustments by replying to this topic.

    • November 12, 2022 at 9:25 am #3015
      Don Graham
      Participant

      My #s on settled juice
      Brix 22
      ph 3.45
      TA 6.8
      YAN 98
      Added tartaric to get the pH down
      Grapes were ripe and some wild ferment had started

    • November 14, 2022 at 5:35 pm #3053
      Sandy Kirk
      Participant

      Sandy Kirk Numbers
      pH 3.37
      TA 6.2
      SG 1.090
      Decided to ferment as is with Vin 13 2 demis and D47 one demi

    • November 18, 2022 at 3:43 pm #3666
      Willem Wyngaards
      Participant

      Grapes 100 lbs
      Crush Vol. 39.2 L
      Crush Wt. 93.3 lbs
      Pressed Vol. 28.4 L
      Bx 20.6
      pH 3.45
      TA 5.95 g/L

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