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    • September 23, 2023 at 3:04 pm #3772
      Dave Burt
      Keymaster

      The 2023 Chardonnay is from Nk’Mip Vineyards in Oliver. It was picked on September 18 and received at the Cavallotti Lodge on September 21.

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

    • September 23, 2023 at 3:56 pm #3773
      Cindy Scott
      Participant

      400lbs. VA detected Friday morning. Immediately racked off sediment and added 50ppm SO2. Two hours later, juice had no VA and tasted fine.
      Settled and filtered juice for measurements – temp 20 degrees. Had different numbers in four different 23 L carboys. Two carboys were darker in colour with higher numbers.
      Brix: 23.3 to 24.1
      ph: 3.72 – 3.88
      acid: 4.2 – 4.5
      I blended juices: Brix:23.5 Ph: 3.74 acid 4.4
      added 2g/l tartaric
      Inoculated Friday night. Foaming, activity in airlock, Saturday morning. Smells clean.

    • September 25, 2023 at 5:47 pm #3774
      Robin McNeil
      Participant

      Very slight VA, added 100 ppm SO2. BRIX 25, TA 5.0 concerned at how dark (brown) the juice looks. Added EC1118 and 2.5 g/l tartaric. Bubbling nicely today (Mon 25)

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