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Folks,

As crush season is upon us, Why not share your vital numbers...

1. Varietal
2. Location Grown
3. Bucket or Whole Fruit
4. BRIX
5. PH
6. TA

I think it would be interesting to see what people are finding this year.
I will update this with my numbers once my crush is over.
 
1. Varietal - Dornfelder (German red)
2. Location Grown - York County, PA
3. Whole Fruit - 98 lbs (picked this morning)
4. BRIX - 19.5
5. PH - 3.60
6. TA - 10 g/L (1.0% TA)

Think I need some new "normal" solution, will try and get Monday.

Edit: Friday, Monday, close enough. pH was 3.67 and TA 8.2 g/L (0.82% TA)

9-12-15_grapes1.jpg

9-12-15_grapes-2.jpg
 
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I harvested 100LB of Marechal Foch from my small backyard vineyard on
Sept 16, 2015

The Vineyard is located in Parksville, Vancouver Island, BC (49th Parallel)

My Numbers were:
-23.5 brix
-0.9 % TA
-3.27 PH

Ferment is raging along, inoculated with Lalvin 71b-1122 yeast

image_1.jpeg

Punch down.jpg
 
My last years vintage was 26 brix finished with abv of 14.7% tasted good and balance. 14% 15% abv is not uncommon for Viognier. That's all you will find Paso Robles
 
1. Malbec
2. Fair play AVA
3. Frozen must
4. 27 brix 1.115
5. Ph 3.7
6. TA .52
2 50lb buckets
Do I need to water this back and raise the acid?
 
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I would drop it to ~24 Brix and definitely add tartaric to get it into the 0.6-0.7 range, try and get pH down in the 3.55-3.65 range.

1. Malbec
2. Fair play AVA
3. Frozen must
4. 27 brix 1.115
5. Ph 3.7
6. TA .52
2 50lb buckets
Do I need to water this back and raise the acid?
 
1. Varietal - Sangiovese
2. Location Grown - Santa Clara CA
3. Whole Fruit
4. BRIX - 23
5. PH - 3.76
6. TA - .9%

1. Varietal - Barbera
2. Location Grown - (Pia) Madera CA
3. Whole Fruit
4. BRIX - 25.2
5. PH - 3.82
6. TA - .9%

Tom
 
We're behind most of you - I'm getting 6 tons of grapes on Oct 3rd. Frontenac, Frontenac Gris, La Crescent, St. Pepin, and King of the North.
 
I do not have my exact numbers in front of me, but the trend I am seeing in the varietals I got was very high sugar and very low acid.

an example was the petit sirah. It had 27 brix and a .425 TA. I had to do rather strong adjustments just to get close to being reasonable.

I will post the specific numbers once I have my log book with me.
 

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