djrockinsteve
Senior Member
- Joined
- Jan 2, 2010
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Just for reference I'm posting the data from the 2011 juices I just picked up from Regina. If anyone is making wine from these grapes here's a ballpark of where you may want to be.
Barbara 1.090 3.52ph Lalvin Yeast RC212
Cabernet Sauvignon 1.090 3.73ph Lalvin Yeast RC212
Gamay 1.090 3.49ph Lalvin Yeast RC212
Merlot 1.090 3.61ph Lalvin Yeast RC212
Petite Syrah 1.090 3.51ph Lalvin Yeast RC212
Syrah 1.090 3.52ph Lalvin Yeast RC212
Muscat (white) 1.084 3.28ph Lalvin Yeast K1-V1116
I'll take the acid percentages after they have cleared.
Barbara 1.090 3.52ph Lalvin Yeast RC212
Cabernet Sauvignon 1.090 3.73ph Lalvin Yeast RC212
Gamay 1.090 3.49ph Lalvin Yeast RC212
Merlot 1.090 3.61ph Lalvin Yeast RC212
Petite Syrah 1.090 3.51ph Lalvin Yeast RC212
Syrah 1.090 3.52ph Lalvin Yeast RC212
Muscat (white) 1.084 3.28ph Lalvin Yeast K1-V1116
I'll take the acid percentages after they have cleared.