[Don Graham]

Brix 26.2
Ph 3.45
TA 6.0
YAN 98

[Don Graham]

Brix 21.9
Ph 3.20
TA 8.0
YAN 126
Good #s wish I had ordered some

[Don Graham]

Results from a sample settled in the fridge for 5 days
Brix 23.3
Ph 3.90
TA 5.1
YAN 168

[Don Graham]

Results from a sample settled in the fridge for 5 days
Brix refractometer 23.7
Ph 3.8
TA 4.2
YAN 84

[Don Graham]

Brix 22.6
Ph 3.42
TA 5.6
YAN 28
I will add some tartaric acid
I have frozen the pressed juice

[Don Graham]

Brix 21.2
Ph 2.98
TA 7.5
YAN 84

[Don Graham]

Brix 28
Ph 3.7
TA 6.5
YAN 210

[Don Graham]

My Lodi Zin #s
Brix 28
Ph 3.7
TA 6.5
Yan 210
I am reducing Brix to 25
May add some acid to lower Ph

[Don Graham]

My #s Brix 24.6 pH 4.12 TA4.0
Befor cold soak

[Don Graham]

My #s Brix pH 4.10 TA 3.2
This is befor cold soak
Acid is so low that I am wondering if I can trust them
I have double checked

[Don Graham]

My #s Brix 24. pH 3.33 TA 5.6
Good #s will add h2o to get 23 and 1g/l tartaric

[Don Graham]

My #s for a settled sample
Brix 24 pH 4.1 TA 5.0
I added 2g/L tartaric
Smelled some VA added 100PPM SO2 after crush
I have the temp at 9 C so am still cold soaking

[Don Graham]

My #s from a settled sample
Brix 26
pH 3.97 TA 3.7
Added H2O to get to 25 Brix
Added 3G/ L tartaric to a 1 L sample of the 25 Brix and measured pH 3.35 TA 8 ?
So am adding 2g acid

[Don Graham]

My #s on cloudy settled juice
Brix 26.4. pH 4.26 TA 4.8
Added H2O to get 24 Brix
Added 3G/L tartaric
The acid helped in settling

[Don Graham]

Numbers from clear sample
Brix 25.3, pH 3.62, TA 5.0
Adding 2g/L tartaric
H2O to get Brix down to 24