• September 14, 2023 at 3:41 pm #3758
      Dave Burt

      The 2023 Viognier is from Red Brick Vineyard owned by Chris Hanson in Osoyoos. It was picked on September 4 and received at the Cavallotti Lodge on September 8.

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

    • September 15, 2023 at 4:04 pm #3759
      Robin McNeil

      BRIX 24 (sg 1095), TA 4.5. Added 2g/l tartaric.
      Guesssed YAN at 95 and added nutrients, but ferment seems quite slow. Would appreciate a “real” YAN figure if anyone has tested.

    • September 15, 2023 at 8:10 pm #3760
      Kathy Jiang

      BRIX 22 TA 5.85 PH:3.75 Added 2g/L tartaric to adjust
      I don’t have YAN number, just use last year 98 as reference.

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