[Ron Ramsdale]

Cold soaked until the night of the 9th. Wild ferment had just started. Must be a strong yeast to start at sub 12C.
Removed the ice blocks to allow the must to warm up to 16C+ which was the lowest for my 3 yeasts.
Initial numbers. Ran them twice on clear juice.
Ph 3.83
TA 4.50
Brix 24.5
YAN 113.6

Added nutrients and tartaric to bring TA to 7.3. pH ended up at 3.45
325lbs. Yeasts, 35% D21, 35% OKAY remaining GRE
Fingers crossed.

[Ron Ramsdale]

My apologies. New YAN kit supplied by Vinmetrica. I did another test tonight following the new instructions online and the YAN is 113.5. Not sure if it matters now.

[Ron Ramsdale]

Note, the YAN number provided on my first post was incorrect. The number should be closer to 46. I have started my ferment with Q23 yeast. Like the others I get a strong VA/vinegar smell. I have set the must off in the corner away from my other ferments. I will give this a couple days to see what happens. I think the outcome is not going to be good.

[Ron Ramsdale]

Note: the YAN number I provided on my first post is incorrect. The new kit has a different solution and instruction from previous ones used. The number would be half of what I stated. YAN is closer to 111.

[Ron Ramsdale]

Pressed 4 hrs after crush
Added Casei and Lysozyme
pH 3.26
TA 10
BRIX16.5
YAN 93
Racked once and now on ice to allow to fall a little clearer.

[Ron Ramsdale]

Sorry. The YAN for the Gris was 223 and NOT 93

[Ron Ramsdale]

Added Lafazym to the pails before crushing.
Pressed 4 hrs after crush
Added Casei and Lysozyme
pH 3.82
TA 9.6
BRIX24
YAN 93
Racked once and now on ice to allow to fall a little clearer.
It is starting to look better
Not sure what I am going to do with the high pH and high acid

[Ron Ramsdale]

200lbs
SG 22 brix (hoping for a 12% wine)
ph 3.63
TA 4.9
YAN 111

Approximately 2.5 gms of tartaric added. Volume of juice not accurate.
Final 7.8 TA and 3.29 pH

[Ron Ramsdale]

Hi Dave, Yes I did bring it down slightly. I did a second press the next day with about 2 lts of water left it on the skins over night. This did bring it down to 24.

[Ron Ramsdale]

Initial Numbers
300lbs
Brix 25
pH 3.37
TA 6.3
Yan 56
.75-1.0 gms/lt added. Quantity ~80-90lts split in large primaries
Final Numbers pH 3.29 and TA 6.4

[Ron Ramsdale]

The 2 YAN tests have a fair spread and are very low. Is this a concern for other participants? The YAN calculator shows some heavy feeding if using the CY3079.

[Ron Ramsdale]

Good Day All, I am continuing my cold soak and have been able to hold back any will yeasts. Did we receive any info on the YAN and has anyone run numbers yet? Cheers…

[Ron Ramsdale]

After clearing the juice my Chard results were pH3.45 and SG of 24. I’m not able to run an accurate TA test. Would adding .5 g/l of Tartaric be advisable?

[Ron Ramsdale]

I got a 22 brix and a pH of 3.78. My Chemicals were old so I was unable to do my TA. I added 1.5 gm or tartaric per lt. Final pH was 3.55.

[Ron Ramsdale]

Cold soaking 300lbs of the Franc. Will try to maintain cold soak until Wednesday before starting yeasts, D254 ans D80. Will follow up with numbers when I test on Tuesday night.