[Anonymous]

Sample taken shortly after putting grapes into primary. Coarse screened and settled quickly, left overnight refrigerated.
Brix 21.4
pH 3.59
TA 5.0
YAN 106

[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 6 litres of “balanced” juice, giving a total of 33 litres out of 125 lbs – pretty good yield from those grapes.

Brix = 23, SG=1.092

pH = 3.40

TA = 6.5

[Chris Gebhard]

Tests are after 4 weeks in the freezer and thawing for 2 days.
Brix 23
pH 3.58
TA 4.8

I tested the TA twice getting the same result. Added 0.5g/lt. tartaric acid

[Anonymous]

Chris, Peter’s numbers above are for Pinot Gris.

[Chris Gebhard]

Ahh, thanks Ian. I was concerned as why my numbers were so far apart from Peter’s. And I was wondering about all that pressing! Looks like your and mine acid readings are very close.