[Dave Burt]

The 2016 Merlot was picked on October 5th and the crush was held October 7th.
A sample was sent to Penticton Wine Lab and gave a YAN of 47.1 mg N/L

Please post your chemistry results for this grape here (Brix, pH, and TA) and indicate any planned adjustments. This will help members who are uncertain of what adjustments are needed.

[Ron Ramsdale]

Good Day All, I am continuing my cold soak and have been able to hold back any will yeasts. Did we receive any info on the YAN and has anyone run numbers yet? Cheers…

[Dave Burt]

Hi Ron, YAN results are in the first post. The same for other varietals that were tested.
-Dave

[Doug Markin]

Good morning everybody. Here are my initial readings on 400 lbs of Merlot must:

Brix: 24 (juice was allowed to settle for 24 hours in refrigerator, then warmed to 20 C)
pH: 3.73
TA: 4
S.G. 1.11 at 11 deg C
Still cold soaking with no sign of wild yeast activity (yet)

[Dave Burt]

Hi All,
As most of you know Ian Baker manages Sea Star Winery on Pender Island. Ian sent me their numbers on Dan Danis’s Merlot picked the day before ours. They processed their Merlot on Saturday during the pouring rain which may have reduced the Brix. Their numbers were as follows:
Brix 25.2
PH 3.69
TA 5.2
Ian’s plan for the winery was to add 1 g/L of tartaric and acidified water to bring the Brix the TA up top 6.2 and the Brix down to 24.5

[Peter Huyghebaert]

After three days of cold soak, here are my numbers:
Brix=25, SG 1.101, pH=3.7, TA=4.2.

Added 1l H2O per 100lbs and 2g/l tartaric.

I will do measurements again tomorrow to check things out.

My calculations indicate about 300-320- YAN is required. I’ll add the 1st addition (and about 50mg B5) when I add the yeast (D254)

[Peter Huyghebaert]

Results after the above additions and a further 24hr cold soak.

Brix down to 24, Sg to 1.996. pH down to 3.4 and TA up to 6.2

Very happy with these #s. Sufficient tannin extraction will be the final problem. Additions will probably be necessary.

[Doug Markin]

Results after 2g/l Tartaric addition in 2 litres of water:

Brix 23.4
pH: 3.5
TA: 6.13
This time I let the sample warm to room temperature after clearing and my results were much more accurate; lesson learned.

[Anonymous]

350 lbs
Brix: 24.4
pH: 3.65
3 1/2 day cold soak
Added 1 g/l tartaric
Cool fermentation, D254, very happy with the pressed wine