[Robin McNeil]

Very slight VA, added 100 ppm SO2. BRIX 25, TA 5.0 concerned at how dark (brown) the juice looks. Added EC1118 and 2.5 g/l tartaric. Bubbling nicely today (Mon 25)

[Robin McNeil]

BRIX 24 (sg 1095), TA 4.5. Added 2g/l tartaric.
Guesssed YAN at 95 and added nutrients, but ferment seems quite slow. Would appreciate a “real” YAN figure if anyone has tested.

[Robin McNeil]

I had trouble with the chemistry on this one. I could not get the juice to settle to get an accurate reading, but the best reading I could get was a BRIX of 25.5 (sg 1112).

TA was about 5.0, but again done using “cloudy” juice. Added 4 litres acidified water and tartaric acid to raise TA to 6.0.

Pitched EC1118 in GoFerm and have a very strong fermentation going with sg this morning down to 1050.

[Robin McNeil]

I too got a lower Brix than I’d been led to expect – 23, which is good with me! TA 5.1.
Hope someone will post pH (I’ve run out of calibration material) and YAN>

[Robin McNeil]

My initial numbers on cleared juice 27 Brix (1110), TA 5.5, pH 3.61, yield from 250#, 60 litres.
Added 6 litres (10%) acidified water, 1.5 g/l tartaric to give Brix 25 (1094), TA 0.7 and pH 3.4

[Robin McNeil]

Left on skins overnight and pressed off using basket press 26/9.
Yield from 250# about 65 litres after settling. SG 1090, TA 7, pH 3.6.
Added 60g tartaric and 1118 yeast in Goferm. Have added a total of 36g of Fermaid K and 50g Fermaid-O. Ferment has been quite vigorous, down to 1036 on 3/10.

[Robin McNeil]

I thought I had posted here when the grapes came in at the beginning of November.
My original numbers were Brix 24, TA 5.0 and pH 3.47.
I added 80g tartaric (to 150#) and today (Dec 16) the pH is 3.35 and the TA 6.8

[Robin McNeil]

Looks as though my grapes were from a different area of the vineyard
Brix: 24 (sg 1096)
TA 5.0
PH 3.47

[Robin McNeil]

I had very similar numbers: Brix 24.8, TA 5.5, pH 3.71. Bubbling away very happily on EC1118. Thanks for the YAN number.

[Robin McNeil]

I got very similar numbers for TA as above, but a Brix of close to 23. Yield after settling and racking was 50 litres.

[Robin McNeil]

Clear juice, Brix 24.5 (sg 1094) TA 4.5

[Robin McNeil]

Has anyone else done a YAN test? If not what Yan would be a good guess based on previous years experience with this grape/vineyard? Help!

[Robin McNeil]

Settled juice overnight. Brix25.5 (1102), TA 5.0

[Robin McNeil]

Settled juice overnight, Brix 26 (1104), TA 4.5

[Robin McNeil]

Settled juice overnight. Brix 24.5, (1098),TA 5.2