The post fermentation numbers: 2012 Syrah
Here is the Vinquiry report: 2013-01-14-003
Comments below:
- Alcohol: 15.33 %V/V by NIR
- Wow! How did it get this high?
- Sugars after 4 day cold soak were at 25.9 brix. We predicted 25.9 * .57 = 14.8% alc.
- We actually added 3 gallons of water to try and bring down the sugars.
- (75 gallons wine @ 25.9 brix) + (3 gallons H2O at 0 brix) = 78 gallons @ 24.9 brix
- With a conversion of .57, that should have been 14.2 % Alc.
- We actually got 15.33/24.9 = This is a very high conversion rate of .62, which seems impossible.
- I don’t understand what happened.
- pH: 3.90 by Autotitrator
- This is much higher than we would like, but it keeps happening. Maybe we can talk to Chris about this. I think it is too much potassium uptake in the vines.
- Titratable Acidity: 0.605 g/100mL by Autotitrator (6.05 g/L)
- This is perfect.
- Free SO2: 3 mg/L by Segmented Flow (3 ppm)
- No problem here; need to add 50 ppm SO2.
- Total SO2: 3 mg/L by Segmented Flow (3 ppm)
- No problem here.
- Volatile Acidity: 0.054 g/100mL by Segmented Flow (540 mg/L)
- The threshold for detection is 700 mg/L, so were are close but OK.
- Glucose + Fructose: 85 mg/100mL by Enzymatic (.085%)
- Dry is defined as <0.1 % so we are good.
- Malic Acid: 9 mg/100mL by Enzymatic (90 ppm)
- Vinquiry defines <300 finished, so we are good.