[Kathy Jiang]

Total 500 lbs of Grapes, worried about VA and warm weather, skip cold soak for all
PH:3.75
TA:5.25
BRIX: 23

500lbs Split into 4:

200lbs blend with 100 lbs of Merlot, test by remaining Merlot juice mix together with Cab Sauv, lowered Merlot Brix from 27 to 24, co-ferment together, add 1g/L tartaric , don’t need to add more yeast just the D254 from Merlot, so far so good, PH 3.65

50lbs blend with 100 lbs of Merlot, Brix 25.7, add tartaric 1g/L PH 3.67

150 lbs Yeast RC212 and 1g/L tartaric, add Color Pro and oak chips

100 lbs Yeast D254 1g/L tartaric, add Color Pro and oak chips

So far the fermentation looks good

[Kathy Jiang]

Test by clear juice

Brix:27
PH:3.78
TA: 4.05

Cold soaking must is around 12.5c, wait for Cab Sauv, hope could blend together to get lower BRIX without adding water. will decide adding acid amount after blend

[Kathy Jiang]

Press 3-4 hours after crush

PH 3.232
TA 10
BRIX 18 (I will add sugar to bring BRIX to 20)

I don’t have YAN number

There is VA taste in the juice, add another 100ppm of SO2.

Start fermentation right after I get the clear juice, 2nd morning fermentation starts OK.

[Kathy Jiang]

BRIX 22 TA 5.85 PH:3.75 Added 2g/L tartaric to adjust
I don’t have YAN number, just use last year 98 as reference.

[Kathy Jiang]

I will also add acidic water to lower the brix to 23

[Kathy Jiang]

The Numbers I have is :

Brix : 25
PH: 3.74
TA: 5.6

I will add Tartaric acid to lower the PH

[Kathy Jiang]

Brix 27
TA 5
PH 3.82

I will lower the PH and Brix