[Willem Wyngaards]

My Bx° is now 19.6
Added Polyceal
Yeast QA23
°Bx now 20.6
Volume after press 56.5L now 48 L
Malic Acid tested at 1.6 g/L
Riesling is much better shape then the Pinot Gris. I don’t smell the VA but then my grapes came off the top layer.

[Willem Wyngaards]

Malic Acid 0.47 g/L, Malolactic wild ferment??
Volume After pressing 59.5 l then lost 11.5 l of muck, very dark brown juice.l
Added Polycaceal
Yeast Dv10
This one may only be good for the still.

[Willem Wyngaards]

Temperature of the grapes in the bin 32°C (90°F)

[Willem Wyngaards]

pH 3.23
TA 10.46 g/L
°Bx 20.3
Temperature of grapes in the bin at least 16 °C (60F).
Lysozyme and C Max added.
Will bring Bx up to 22 to give me 12.5% alcohol.
PS NaOH was standardize with 0.1N HCl acid. But given the variable condition of the grapes in the bin our test result can be expected to be all over the place.

[Willem Wyngaards]

Ph 3.87
°Bx 24.2
TA 7.34 g/L
Added Lysozyme and C Max
Yeast QA23
May add tartaric acid to lower pH!?

[Willem Wyngaards]

TA 4.42 g/L
pH 3.80
B° 22.7
Added 2 g/L Tartaric Acid, pH now 3.54
NaOH standardize to 0.01N HCl acid.
I tested for Malic Acid but I do not believe the result. I will try again w Riesling and Pinot Gris.
YAN estimate at 50 mgN/L
My spread sheet uses a value of 160 mgN/L for Fermaid O. It is rated to be equivalent to (160 to 240 mgN/L). Therefore a build in safety factor.

[Willem Wyngaards]

Grapes 100 lbs
Crush Vol. 38.3 L
Crushed Wt. 96.1 lbs
Pressed Vol. 29.8 L
Bx 24.5
pH 3.79
TA 5.55 g/L
I was unable to do a YAN test because I was unable to find a suppler for formaldehyde in time.

[Willem Wyngaards]

Grapes 100 lbs
Crush Vol. 39.2 L
Crush Wt. 93.3 lbs
Pressed Vol. 28.4 L
Bx 20.6
pH 3.45
TA 5.95 g/L

[Willem Wyngaards]

Bx 24.3
pH 3.80
TA 6.05 g/L

[Willem Wyngaards]

Bx 22.6
pH 3.89
TA 3.80 g/L

[Willem Wyngaards]

Brix 26.1
TA 5.1 g/L
pH 3.62
Not able to do YAN
De-stemed must volume from 225 lbs is 87.4 L

[Willem Wyngaards]

Willem Wyngaards
Lowered Brix to 24 and added 1.25 g/L Tartaric acid; pH 3.46 ±

[Willem Wyngaards]

Weight 150 lbs
Free Run 30.9 L Total vol. 44.3 L
Brix 25.3
pH 3.62
TA 5.59
YAN 19 mgN/L
Yeast D47 and 4600
Cold soak Cuvee Blanc
Settling C-Max
Added 0.5 g/L tartaric acid to bring down pH. Will test again and lower pH but not TA over 7 g/L

[Willem Wyngaards]

Brix 27
TA 5.09
pH 3.71
YAN 53
I lowered the Brix to 26 and added 1 g/L tartaric acid to lower the pH to 3.50, TA now 6.0 g/L.

[Willem Wyngaards]

Brix 19.8
PH 3.05
TA 8.4
YAN 76 mgN/L
I will up the Brix to 22 for Alcohol 12.2 %