Tuesday, August 3, 2010

August 3, 2010

Stanley did the chemical analysis of yesterday's harvest of Sauvignon Blanc.

Ph 3.4 This is our best Ph reading so far.
Acid .825 Much better than last year's early harvest at 1.0
Brix 22

Fermentation is still active. Temperature is still constant between 50 and 55 degrees F.

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