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    • October 4, 2015 at 6:03 am #555
      Dave Burt
      Keymaster

      Post your chemistry results and planned adjustments for the Dan Danis Merlot here (by replying to this post).

      YAN for this grape was 53.4 mg N/L from a sample sent to the lab on the picking date.

    • October 5, 2015 at 5:06 pm #567
      Franco Sartor
      Participant

      Good Monday morning to you all. I have done my tests twice and am close… so here they are…
      1st test (Saturday pm) PH 3.90 SG 1.10 TA 6.8
      2nd Test( Monday am) PH 3.95 SG 1.18 TA 6.6

      Cheers From Casa

    • October 5, 2015 at 6:15 pm #571
      Dave Burt
      Keymaster

      Hi Casa, and for others using Brix, an SG of 1.10 = 23.8 Brix. For your second test, I am assuming you meant 1.108 SG, which equals 25.5 Brix. The TA looks good despite the extra hang time for these grapes.

      Are you going to take an average, or use your second reading?

      -Dave

    • October 6, 2015 at 1:11 am #575
      Don Graham
      Participant

      My #s from a settled sample
      Brix 26
      pH 3.97 TA 3.7
      Added H2O to get to 25 Brix
      Added 3G/ L tartaric to a 1 L sample of the 25 Brix and measured pH 3.35 TA 8 ?
      So am adding 2g acid

    • October 6, 2015 at 4:36 pm #577
      Franco Sartor
      Participant

      Dave, I am going with the second readings as I used a settled juice for the second readings. I am considering the addition of 1 Gram per liter of Tartaric…

      Don your T/A sounds a little low…????

      • October 10, 2015 at 6:45 pm #578
        Dave Burt
        Keymaster

        Casa, your TA is probably high given the Brix and pH of these grapes. An addition of 1 g/L of tartaric might be wise.

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