[Dave Burt]

These grapes came from a vineyard in Osoyoos. This is the first year that we have sourced Malbec out of the Okanagan.

Reply to this topic to post your chemistry results for the 2017 Malbec. YAN results will also be posted here. Please include any planned adjustments to balance the must.

[Don Graham]

Brix 22
Ph 3.68
TA 4.9
YAN 140
Surprisingly low Brix

[Robin McNeil]

Clear juice, Brix 24.5 (sg 1094) TA 4.5

[Dave Burt]

The sample in my fridge does not yet have enough volume of clear juice at the top for doing a TA and YAN. I did put a few drops on my refractometer and got a Brix of 22.8

Should be enough clear juice for a full test by tomorrow evening.

[Chris Gebhard]

Cleared sample in fridge for 36 hours. Tested at 21C.
Brix 22
pH 3.66
TA 5.2

Will not be making any adjustments.

[Anonymous]

Sample from my grapes tuesday night and left to settle until today, Thursday. Vinometrica 0.133 NaOH.

Brix 23 a tiny bit under maybe
pH 3.68
TA 4.75
YAN 163.8

[Don Gillingham]

From settled juice:
Brix: 22.5
pH: 3.84
TA: 4.8

Adding 2g/litre tartaric.

[Dave Burt]

It took awhile to get enough clear juice for testing. Here is what I got:
Brix 22.4
pH 3.76
TA 4.6
YAN 168
Average YAN from Don, Ian, and myself is 157 mg N/L

I will be adding sugar to bring the Brix up to 23.5, and acid to bring the TA up to 6.0. If I assume 58 L of juice for my 200 lbs, Willem Wyngaard’s spreadsheet indicates I will need to add 2.1 lbs of sugar to achieve a Brix of 23.5 and 81.2 g of tartaric to achieve a TA of 6.0