There's some concern in my cellar today...
Pressed my Gewurztraminer this afternoon. It was cold pressed, just like yesterday's Riesling, and 108 lbs of juice easily gave up 7 gallons of juice. I saved some must for testing and put campden tablets in.
Sugar content was very good, 1.9 or 23 brix.
My acid was way, way low...coming out at 2.0. I have to figure out the amount of acid to add back to the must, but I'm not happy that the acid is THAT low. 4 or 5, I can expect that. This is just wrong.
I rechecked the Riesling and it was still around 6.1. The pinot...more concern: 2.8.
For the record, I'm lousy in math and chemistry, so it's a crapshoot from here on out.
This can go either way.
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