[Dave Burt]

Post your chemistry results for the 2019 Pinot Gris by replying to this topic.

Here are my numbers based on a press-run sample:
Brix 23.6
pH 3.77
TA 6.4
YAN 154 mg N/L

I will be adding tartaric acid to bring the TA up to about 7.2 g/L
I pressed off the skins after a 24 hr cold soak and have rosé coloured juice but due to wild yeast activity have had to use a lot of ice to keep the ferment in check while settling out the solids.