Anonymous
Forum Replies Created
-
In reply to: 2023 Cabernet Sauvignon
In reply to: 2022 Pinot Noir
In reply to: Cab Franc numbers
In reply to: Chemistry Results – 2019 Cabernet Sauvignon
In reply to: YAN and chemistry – Syrah 2018
In reply to: YAN and chemistry – Syrah 2018
In reply to: YAN and chemistry – Cab Sauvignon 2018
In reply to: Chemisty and YAN Posts – 2017 Malbec
In reply to: Chemistry and YAN posts – 2017 Cab Franc
Brix was 24. Unfortunately I smashed my pH electrode two days ago and have ordered a new one from Germany. My backup electrode read 3.91, but I don’t trust that number and would like to see what others got. Have not yet tested the TA. Will wait for Don Graham’s YAN test results. Must is in soaking at 4C. Good thing that I’m not relying on mother nature as it will be 17C tomorrow.
In reply to: Chemistry and YAN Posts – 2017 Merlot
My Syrah has developed H2S two days ago, on Day 3 of fermentation. I added Fermaid K on Day 3 and DAP on Day 4. The smell seems to have diminished today (Day 5), but not gone yet. Brix is 10. Will add more nutrients today and aerate. Can B5 still be added at this stage or is it too late?
The strange thing here is that I am fermenting 200lbs of must in two containers. 3/4 of it in my 20 gallon bin and 1/4 in the smaller 10 gallon. The HS2 developed only in the the larger one and the smaller one smells sweet.
In reply to: Chemistry and Balancing on Jeff Crowleys 2016 Syrah
Dave, I took my pH readings after I brought the 4 pails home. pH of 3.86 is the average from the four pail tested. I checked the pH after 4 days of cold soak and it was 3.81. I tested for the TA four days after the cold soak and some fermentation with indigenous yeasts. The test was done on clear juice after a sample had settled in the fridge overnight.
In reply to: Chemistry and Balancing on Jeff Crowleys 2016 Syrah
I inoculated my must last night after 4 days of cold soak at 6c as the wild yeasts had really started working and caps formed in the pails. Brix dropped from 25 to 24. I pitched in all the D54 I had on hand, 24g, into 200lbs of must. This morning the yeast was working hard and tonight it’s in full force, so maybe all that yeast was not necessary. Before adding the yeast I brought up the temp to 24, and now, after cap punchdown and a stir, the temp is holding at 22. Ambient temp is 18. My pH read 3.86 and TA 3.6.
In reply to: Chemistry and Balancing on Jeff Crowleys 2016 Syrah
My must is refrigerated with an average temp of 6C, and I am still getting a lot of wild fermentation. Brix was 25 when I brought it home and this morning after 40 hours it was still 25, despite the activity.
I had planned to do an 8-10 day cold soak, but will probably pitch in the yeast and ferment in a couple of days.
In reply to: For Sale
