We collected samples of Chambourcin on Tuesday, September 8. Here are the results (Brix or sugar, pH and TA or acid). Cultivar °Brix pH TA Chambourcin bc 22.3 3.17 0.922 Chambourcin gdc 22.2 3.21 0.994 … [Read more...] about Grape juice chemistry
Archives for September 2009
Karl and CJ are distilling the fermented grape juice from the Concord grapes that were picked. They are deciding when to cut from the heart (the distilled spirit with a nice fruity nose) to the tail (the distilled spirit that smells like old shoes and is not good to use for eau de vie or brandy). … [Read more...] about Distilling fermented Concord grape juice
These are Norton and Cabernet Sauvignon plants that we use for research purposes. pH Brix TA Norton 2.85 18.2 1.946 Cabernet 3.19 18.8 1.049 Interestingly, we also have a number of very small plants grown from seeds from a Norton and Cabernet Sauvignon cross where the sugar levels are mostly higher than either of the parents. I can not do any other juice chemistry on them at … [Read more...] about Some more juice chemistry
Here are the juice analyses results (Brix or sugar, pH and TA or acid) for berry samples collected Friday, September 4. Cultivar °Brix pH TA Chambourcin bc 22.5 3.17 0.970 Chambourcin gdc 22.0 3.20 1.026 Sunbelt 16.7 3.30 0.857 Catawba dm 19.0 3.01 1.101 Catawba west 16.1 2.88 1.662 Norton - … [Read more...] about Grape juice chemistry
The Traminette and Sunbelt grapes in the North Vineyard were harvested on Friday, September 4. Average yield weight from the Traminette reference vines in the North vineyard was 7.6 pounds per vine and average cluster weight from the reference vines was 0.21 pounds per cluster. … [Read more...] about Sunbelt and North Traminette harvested