[Dave Burt]

Report your chemistry and balancing notes for the 2016 Sauvignon Blanc under this topic

[Peter Huyghebaert]

Rather shocked to get a Brix of 23, a Ph of 3.62 and a TA of 5.0

Anyone with numbers like these????

[Ron Ramsdale]

I got a 22 brix and a pH of 3.78. My Chemicals were old so I was unable to do my TA. I added 1.5 gm or tartaric per lt. Final pH was 3.55.

[Dave Burt]

I got a Brix of 22.3 and pH 3.73. No TA as my NaOH solution needed to be calibrated. I added 2 g/L of tartaric acid. pH came down to 3.46 after this addition. Taste was good (not too acidic). My yield was 20 L of clear juice and 10 L of sludge. Sludge is in the freezer for subsequent Lukyn extraction method. Expect to recover at least 7 L as this thaws.