[Anonymous]

Brix 25
pH 3.68
TA 3.1
YAN 60

First grapes out of the bin.
Used a sample from the top of the fermention tank before adding supplements. As last year, slow settling. Used a 0.1N NaOH this time, much better for Yan and TA testing. Took another sample the next day from the middle of the must, but probably won’t use it for testing unless my results are significantly different.

[Jan Nilsson]

Ian, is it your intention to increase the TA and lower the pH?

Mickey

[Anonymous]

At this point I am planning to add 2 litres of water and 1.5 g/L acid (250 lbs grapes). I would like to take another sample at the end of cold soak and remeasure the TA as well as the TA from last years wine, kind of suspect the low TA might have something to do with the slow settling of the sample. Only guessing of course! Personally, I don’t want to lower the pH below 3.4 estimated!

[Jan Nilsson]

Thanks, mine is still settling too. I will post my numbers later.
Mickey

[Willem Wyngaards]

After 3 days cold soak and Lallzyme EX V:
Brix 24.8
pH 3.75
TA 4.2 g/L
Will adjust TA to 6.0 g/L