[Dave Burt]

These grapes were picked on October 14, 2015 and received at the Cavallotti Lodge on October 17.

YAN from a sample sent to the lab on the pick date indicated 81.0 mg N/L

Post your chemistry results and any planned adjustments for the Late Harvest Viognier by replying to this topic.

[Jan Nilsson]

Chemistry Measurements: pH=3.96, TA avg = 6.1g/L, SpG = 25B
Note: the pH is a little high and the TA a little low – will add 1g/L Tartaric Acid. I am not adjusting the SpG.

[Franco Sartor]

TA… 6 Ph 4.17 thinking at least one gram… perhaps more Tartaric…

[Dave Burt]

Must smelled sweet and clean through a 4 day cold soak. Some wild yeast just starting on day 4.

Chemistry numbers after the 4 day cold soak: Brix 26.7, pH 4.18, too much sediment in sample for a reliable TA (sediment skews the TA high). Have some must in the fridge to settle to obtain some clear juice for a TA

Added 2.5 L of water to 100 lbs of must which brought Brix down to 24.8. Added acid at 1.5 g/L plus 6.5 g/L for the water. pH came down to 3.86 – may add more water to bring pH down to 3.7 depending on my TA reading.

Update:
Redid chemistry using clear juice from sample kept in fridge for 2 days. Results:
Brix 25.6, pH 4.22, TA 5.0
1.5 g/L of acid seems appropriate, perhaps more to bring pH down to 3.7 or less (3.7 is the upper limit recommended by Alison Crowe in Winemaker Magazine)