[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 81.1 mg N/L

Post your chemistry results and any planned adjustments for the Cabernet Sauvignon by replying to this topic.

[Jan Nilsson]

Chemistry Measurements: pH=3.86, TA avg = 6.0g/L, SpG = 26B
Notes: The pH is a little high and the TA a little low – will add 1g/L Tartaric Acid.
Will adjust Brix to 24 for 600lbs (150L) – add 88g Tartaric Acid and 12.5L water.*
*ref. Winery Technology & Operations, Dr. Yair Margalit, Wine Appreciation Guild, San Francisco, 1996

[Franco Sartor]

Thanks for the input Mickey!
I came in with ph 4.1 T/A 6.0 and Sg of 26.5

I am considering 1 gram p/l tartaric, and 4 l of water added two liters with yeast and tartaric additions and two liters with addition of Yeast nutrient three days down the road…
Cheers

[Don Graham]

My #s Brix 24.6 pH 4.12 TA4.0
Befor cold soak

[Dave Burt]

Chemistry on clear juice after a 4 day cold soak: Brix 24.6 (SG 1.104), pH 4.09, TA 4.6
Was expecting a higher Brix given the field estimates of Brix 26.
Added 1 g/L of tartaric acid in a small amount of water. No water dilution planned.

Assuming and ending SG of 0.994, potential alcohol = (1.104-0.994) x 131 = 14.4%

Using D254 yeast rehydrated in Go Ferm and 80 ml water

[Don Holmes]

2015 Cab. Sauvignon: Added about 2 gm/L Tartaric Acid to bring high Ph [4.1] down.
After good fermentation, successful malolactic and cold stabilization the wine is now:
TA 6.5 and Ph 4.02.
Don`t like the high Ph.
What to do now?? Does any body have an answer?