[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 43.1 mg N/L

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

[James Waring]

Initial test of juice at crush pH 3.78, T.A. 6.1, Brix 27.1
Sent the lot to the freezer. will report again after retrieval and a 7-10 day thaw/cold soak.

[Duane Lukyn]

My numbers are 27.5 brix by refractometer (several readings over several days).ph 4.38.ta 3.5.
It is still cold soaking. I will water it down and start soon. Dose any one else have that low a TA ?

[Don Graham]

My #s Brix pH 4.10 TA 3.2
This is befor cold soak
Acid is so low that I am wondering if I can trust them
I have double checked

[Dave Burt]

I have just 50 lbs of the Dan Danis Cab Franc. My numbers are Brix 28.2, pH 4.07, too much sediment in sample for a reliable TA – put some in the fridge to settle for a later test.

Added water to bring Brix down to 25.2 and acid at 1.5 g/L which brought pH down to 3.77. Will provide a TA from the fridge sample later

Update:
Redid chemistry using clear juice from the sample kept in fridge for 2 days. Results:
Brix 28.0, pH 3.94, TA 4.9
An acid addition of 1.5 g/L seems appropriate, perhaps more to bring pH down to 3.7 (3.7 is the upper limit recommended by “Wine Wizard” Alison Crowe in Winemaker Magazine)

[Franco Sartor]

Well The T/A is 6.6… but the Ph comes in at 4.34…
Good brix 26.5

[Ron Ramsdale]

Cold soaking 300lbs of the Franc. Will try to maintain cold soak until Wednesday before starting yeasts, D254 ans D80. Will follow up with numbers when I test on Tuesday night.

[Dave Burt]

Hi Franco,
I suspect your TA is high for a pH that high. I have noticed that if the sample has sediment in it that this affects the TA measurement (skews it high).
-Dave