We sampled all the available fruit lots for juice analysis a month ago. The lab results on the Roberts Road Pinot were:
| Ammonia | 100 | mg/L |
| Assimilable Nitrogen | 286 | mg/L |
| Disssolved Solids | 25.6 | °Brix |
| pH | 3.81 | |
| Titratable Acidity | 4.17 | g/L |
| Malic Acid | 1.65 | g/L |
| Potassium | 1457 | mg/L |
| Buffer Capacity | 31.2 |
mmol/pH unit |
Today I added 21.6 grams of tartaric acid (0.5 g/L) dissolved in a liter of water with punchdown #3 (punch #2 was yesterday morning when I added 1.9 g Lallzyme EX or 3g/100kg of fruit). My experiences with the WinePod so far suggest that this half gram addition is a good starting point for arriving at a 3.6-3.7 finished pH. Must temperature was 56° F.
I took in a new sample from the Pod yesterday for analysis. Late today I received the results, for comparison to the sample analyzed earlier
| Disssolved Solids | 26.7 | °Brix |
| pH | 3.78 | |
| Titratable Acidity | 4.59 | g/L |
| Malic Acid | 2.06 | g/L |
| Potassium | 1641 | mg/L |
| Volatile Acidity | 0.06 | g/L |
The Brix surprised me. I don't think I have andded enough water to ensure a reasonable finished alcohol level.
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