Forum Replies Created

  • In reply to: Chemistry and Balancing of the 2016 Cabernet Sauvignon from Jeff Crolwey

    October 22, 2016 at 8:08 pm #812
    Norm Lemmen
    Participant

    I adjusted my must with 3 g/l tartaric. pH 3.48 – Acid 7.3 g/l

    In reply to: Chemistry and Balancing on the 2016 Cabernet Franc from Suncrest Vines

    October 22, 2016 at 7:34 pm #811
    Norm Lemmen
    Participant

    I re did my numbers this AM with juice that settled for two days instead of only one.

    Brix 23.6 – pH 3.87 – acid 4.4 g/l

    I added 3g/l tartaric. bench test pH 3.30 Acid 7.4 g/l

    In reply to: Chemistry and Balancing on the 2016 Cabernet Franc from Suncrest Vines

    October 21, 2016 at 7:43 pm #802
    Norm Lemmen
    Participant

    My numbers are: SG 1.098 – Brix 23.6 – Acid 5.4 g/l – pH 3.94. I am using a new pH meter so I will wait for more postings before I adjust the must. I am going to aim for 7.5g/l acid. This should bring the pH into a reasonable range. These numbers are consistent with the numbers from the Okanagan prior to 2005 when we moved to California grapes.

    In reply to: Chemistry and Balancing of the 2016 Cabernet Sauvignon from Jeff Crolwey

    October 21, 2016 at 7:34 pm #800
    Norm Lemmen
    Participant

    My numbers are very different. SG is the same 1.095 Brix 23.1 Acid 4.6 g/l pH 3.98. I am using a new pH meter so will wait for more postings before I adjust the must. These numbers are consistent with the Okanagan grapes we brought in prior to 2005 when we moved to California.

    In reply to: Viognier – Chemistry and Balancing

    October 5, 2015 at 10:41 pm #573
    Norm Lemmen
    Participant

    Norm Lemmen

    Brix 27.5 Ph 4.45 Acid 4.9 g/l

    Acidified water to bring the Brix to 22 pH 4.45 Acid 6.5 g/l As in other whites our family prefers a bit lower acid. Still going to have a high alcohol Viognier.

    In reply to: Chardonnay – Surplus Chemisty and Planned Adjustments

    October 5, 2015 at 5:47 pm #570
    Norm Lemmen
    Participant

    Norm Lemmen

    Settled juice Brix 27.5 pH 4.16 Acid 4.55 g/l

    I am going to add 30% water. Brings the brix to 22 pH 4.14 Acid 3.4 g/l I am going to acidify to 5.5 g/l. Making an unoaked non malolactic wine. 5.5 g/l acid is low for this style of wine but preferred in our household.

    In reply to: Chemistry and Balancing

    September 20, 2015 at 4:20 pm #532
    Norm Lemmen
    Participant

    NormLemmen Sept. 20 0730 AM

    Free run Brix 20 pH 3.58 Acid 6.85 g/l
    Pressed Brix 20 pH 3.71 Acid 6.70 g/l

    Cold soaked overnight. Pressed in AM. Racked from gross lees 12 hours later. Wild yeast was working in both Free Run and Pressed must.
    Inoculated with VL1 and hope it will take over the fermentation.