Forum Replies Created

  • In reply to: 2023 Merlot

    October 2, 2023 at 5:09 pm #3790
    Franco Sartor
    Participant

    Brix 27.8. TA first was 6. After juice settled was 5.0. PH 3.6

    We added (David and I) Distilled H2o to reduce the must to 24.4 plus or minus.
    Added Pectic Enzyme and protected wit hSulphite.
    Cold soaked for 1.75 days and pitched D254 and RC212 yeast into Go-ferm and H2o.
    Smells are good, everything looks great!

    Thank you to everyone at the Nanaimo Winemakers for allowing us to enjoy fantastic grapes which turn into awesome wines…
    Cheers from CR.

    In reply to: Merlot numbers

    November 6, 2020 at 8:58 am #2588
    Franco Sartor
    Participant

    Brix 23.5 although when I check with refractometer, had several below 22
    pH 3.55
    T/A 5.1

    Any suggestions on acid adjustments?

    Franco

    In reply to: YAN and chemistry – Merlot 2018

    October 30, 2018 at 11:53 pm #1776
    Franco Sartor
    Participant

    I have BRIX of 25
    SG 1.108
    Initial TA 4.0
    Secondary TA test of 5.6 (settled juice
    Ph 3.38

    In reply to: Chemistry and YAN Posts – 2017 Merlot

    October 17, 2017 at 4:26 am #1018
    Franco Sartor
    Participant

    Hello everyone, here are my numbers…

    Brix 26, Ph 3.62 T/A 4.2

    Have a time constraint and will not be doing a cold soak.
    Started Yeast 1118, with Go-Ferm…
    Pitched Yeast Sunday morning, and Must is doing fine.
    No bad smells as of Monday evening…
    Will Feed with Ferm aid in the AM,,,
    Ciao

    In reply to: Chemistry and Balancing – Cabernet Sauvignon (Jeff Crowley)

    October 19, 2015 at 2:04 am #611
    Franco Sartor
    Participant

    Thanks for the input Mickey!
    I came in with ph 4.1 T/A 6.0 and Sg of 26.5

    I am considering 1 gram p/l tartaric, and 4 l of water added two liters with yeast and tartaric additions and two liters with addition of Yeast nutrient three days down the road…
    Cheers

    In reply to: Chemistry and Balancing – Dan Danis Vineyard

    October 19, 2015 at 1:58 am #610
    Franco Sartor
    Participant

    Well The T/A is 6.6… but the Ph comes in at 4.34…
    Good brix 26.5

    In reply to: Chemistry and Balancing – Cabernet Franc – Jeff Crowley

    October 19, 2015 at 1:54 am #609
    Franco Sartor
    Participant

    TA… 6 Ph 4.17 thinking at least one gram… perhaps more Tartaric…

    In reply to: Merlot – Chemstry and Balancing

    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…????

    In reply to: Syrah – Chemistry and Balancing

    October 5, 2015 at 5:12 pm #569
    Franco Sartor
    Participant

    Good Monday Morning all… As with David I also had some VA on Sunday morning when I went to punch down… But much better in the Afternoon… Will have to punch down more often as there is a vast improvement with more frequent attention….
    I had already started my yeast (1116) and pitched when I had the must in the Primary Saturday afternoon. Thanks to everyone for the good work… Sorry I had to leave a few minutes early ;-(
    My Syrah numbers…
    PH 4.00 SG 1.10 TA 6.2

    In reply to: Merlot – Chemstry and Balancing

    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