[Doug Markin]

I clarified my juice sample through a Melita coffee filter. Juice temperature 20 deg C

My numbers are as follows: S.G. 1.106, Brix 24.6 (27.8 unfiltered), pH 3.79, TA 5.5

The first thing I found this morning was a strong smell of ethyl acetate. I sprayed cap with sulphite and punched the cap down. VA smell disappeared.

[Doug Markin]

My Numbers on the clear juice after 4 days cold soak in the creek at 7 deg C:
Brix 20.7, pH 3.66, TA 4.575
I Calibrated my refractometer with 20 deg C distilled water and calibrated my pH meter with new 4.0, 7.0 buffering solutions and Sodium Hydroxide solution.

Not sure why my numbers are so different. I did re-calibrate and re-test with new solutions but my pH and TA were the same.
Any recommendations?

[Doug Markin]

Here are my numbers after 5 days of cold soaking. I clarified a sample and let it warm to room temperature of 21C prior to testing.
Brix: 22.2
SG: 1.095
pH: 3.88
TA: 4.88
I added 2 g/L Tartaric Acid and pitched D254. Cap is up and smells good so far. I also adjusted my Brix to 23.

[Doug Markin]

No H2S on any of the 5 varietals that I have fermented this year. I used Vitamin B5 on all musts and generous amounts of nutrients.
I used BM 4×4 yeast on the reds and Vin 13 yeast on the whites.

[Doug Markin]

I pressed my Pinot Gris at home after 6 hours of cold soak and allowed the juice to settle in an ice bath for two days. Chemistry on the clarified juice sample gave the following:

Brix 23.37
SG 1.106
pH: 3.55
TA: 6.8
Sample Temperature 21 C

I ran the tests twice on two separate samples and came up with the exact same numbers each time. With the pH being so high, would it be a good idea to adjust the TA up so that the pH is closer to the desired range for a White wine?? Any advice would be appreciated as this is my first attempt at Pinot Gris.

[Doug Markin]

Results after 2g/l Tartaric addition in 2 litres of water:

Brix 23.4
pH: 3.5
TA: 6.13
This time I let the sample warm to room temperature after clearing and my results were much more accurate; lesson learned.

[Doug Markin]

Good morning everybody. Here are my initial readings on 400 lbs of Merlot must:

Brix: 24 (juice was allowed to settle for 24 hours in refrigerator, then warmed to 20 C)
pH: 3.73
TA: 4
S.G. 1.11 at 11 deg C
Still cold soaking with no sign of wild yeast activity (yet)

[Doug Markin]

My Chardonnay Chemistry on clear juice:

Brix: 22
pH: 3.44
TA: 4.675

The only difference in numbers between my Chardonnay and Riesling juice is the Brix. The pH and TA are identical.

[Doug Markin]

My chemistry results on clear juice from 125 lbs of Riesling:

Brix 18.3

pH 3.44

TA 4.675

I am not sure why my numbers differ so much compared to the Dave and Peter’s.