[Dave Burt]

These grapes were picked on November 7 and the crush was on November 10.

Here are my chemistry results based on clear juice drawn from near the surface of the settling carboy after 24 hrs of settling:
Brix: 22.3
pH: 3.26
TA: 8.1
YAN: 146

These numbers seem very good and so I am not planning on any adjustments. I suspect back-sweetening will be needed to balance the acid in the finished wine. This year I think I will retain some of the high Brix liquid from extraction of the frozen sludge for this purpose.

-Dave

[Peter Huyghebaert]

Added 6g pectin to my 125lbs, cold soaked for 24 hours and pressed the “hell” out of mine. Following numbers were from settled juice @25C. Yield of clear juice was 27 litres, with 8 litres of sludge frozen to be Lukynized tomorrow and added to my must.
Should get about 4 litres of “balanced” juice, giving a total of 31 litres out of 125 lbs – pretty good yield from those grapes.

Brix = 23, SG=1.092

pH = 3.40

TA = 6.5

[Don Graham]

My #s
I whole cluster pressed on the day of delivery and froze the juice
My sample came from the thawed and cleared juice
Brix 22.4
pH 3.15
T A 8.0
YAN 126
Very nice