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    • October 4, 2015 at 5:45 am #547
      Dave Burt
      Keymaster

      Post your chemistry results and planned adjustments for the surplus chardonnay here (reply to this post).

      Sorry but we were unable to get a sample to the Lab for a YAN test

    • October 5, 2015 at 5:47 pm #570
      Norm Lemmen
      Participant

      Norm Lemmen

      Settled juice Brix 27.5 pH 4.16 Acid 4.55 g/l

      I am going to add 30% water. Brings the brix to 22 pH 4.14 Acid 3.4 g/l I am going to acidify to 5.5 g/l. Making an unoaked non malolactic wine. 5.5 g/l acid is low for this style of wine but preferred in our household.

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