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    • October 20, 2019 at 9:18 pm #2430
      Dave Burt
      Keymaster

      Post your chemistry and planned adjustments for the 2019 Cabernet Franc by replying to this topic.

      Thanks,
      -Dave

    • October 25, 2019 at 2:13 pm #2441
      Paul Kolodziej
      Participant

      Sample taken at crush.

      Brix 22.8
      pH 3.63
      TA 4.1
      YAN 28 mgN/L

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