[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 231.0 mg N/L

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

[Dave Burt]

I pressed off the skins after a 24 hr cold soak. Here are my numbers on clear juice

Brix: 27.5 (refractometer)
pH: 4.44 (highest pH I have ever got)
TA: 4.4 g/L

I plan to add water to bring the Brix down to 24, and 2.6 g/L of tartaric acid to bring the TA up to 7.0

So, with 2 extra weeks of hang time since our first shipment of this grape, the Brix went up by about 1 point and the TA remained unchanged. I will be interested to see what others got.

Update:
I ended up adding 3.3 g/L of tartaric acid giving a starting TA of 7.7, pH decreased to 3.77 which is till quite high for a white but am reluctant to add more acid as a TA of 7.7 seems plenty high for my stomach. Will add more acid at the end if it is needed.