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Please post your Merlot chemistry numbers under this topic. Include any planned adjustments.
I thought I had posted here when the grapes came in at the beginning of November.
My original numbers were Brix 24, TA 5.0 and pH 3.47.
I added 80g tartaric (to 150#) and today (Dec 16) the pH is 3.35 and the TA 6.8
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