[Dave Burt]

This sub-forum is for posting your chemistry for the Cabernet Franc Rosé. For the benefit of other members, please also include notes on planned adjustments.

[Don Graham]

Brix 19.7
PH 3.46
TA 5.8
YAN 56
Adding tartaric to getTA 7 and lower pH
YAN low so adding nutrients at startup

[Dave Burt]

I let it sit on the skins for 48 hours before pressing – lots of colour. After pressing I settled the must for another 48 hours before racking off the clear upper layer. The sludge was put in the fridge for later extraction of juice. Will use this to increase the overall Brix of the fermentation. My numbers on the clear juice:
Brix 19.2
pH 3.61
TA 6.2 g/L
YAN 50 mg N/L
Will be adjusting similar to Don, probably target a TA of 7.2