[Don Gillingham]

Settled juice at room temp:
pH 3.44
Brix 23.0
TA 9.9

persistent vinegar…. Feels too far gone to make wine.

[Don Gillingham]

Friday. Added 150 ppm SO2 at crush
Pressed about 4 – 5 hours later
Added lysozyme and pectic enzyme and immediately put in fridge at 3C
Monday. Large amount of dirty ‘foam’ on top, then juice layer then dregs.
Racked off juice, only about 35 litres. Hesitant to worry about freezing mixture of foam and dregs.
Back into fridge. will take a sample for analysis later.

[Don Gillingham]

Cab Sauv – after 9 day cold soak
Brix: 25.5
TA: 5.1
pH 3.98

Added 2g/L Tartaric to get pH down. Will continue to monitor.

[Don Gillingham]

TA 5.8
pH 3.6
Brix 25.5

Added 1.5 g/L Tartaric, Acidulated water,
pH to 3.4, TA to 7.0

[Don Gillingham]

Brix: 23.5 (Settled juice)
pH: 3.47
TA: 5.55

[Don Gillingham]

Brix 25.2
pH 3.44
TA 6.0

[Don Gillingham]

Brix 27.5
pH 3.34
TA 7.2

[Don Gillingham]

Don Gillingham – Riesling
Brix: 20.5
pH: 3.00
TA 7.5

[Don Gillingham]

From settled juice
Brix: 22
pH: 3.48
TA 7.2

[Don Gillingham]

From settled juice:
Brix: 22.5
pH: 3.84
TA: 4.8

Adding 2g/litre tartaric.

[Don Gillingham]

Numbers for juice that was previously frozen. Sample settled in refrigerator and then brought back to 20C.

Brix 25.0
pH 3.83
TA 5.4

Smells clean.