Grapes Specs 2006
NOTE: Most of these data are generated by home winemakers on Vancouver Island using techniques that usually do not meet laboratory standards. These data are intended for the use of Club members only.
A link from the table of contents indicates some data are available for that particular grape.
Grapes acquired via Peter Brehm are not posted here. Check the labeling on the pails for specifications.
Last updated: Saturday November 08, 2008 10:42 PM -0800
Black grapes
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| D. Graves | 25.0 | 4.0 | 3.94 | Not much acid unless tied up in pulp and skins |
| D. Wyngaards | 24.0 | 4.26 | 48 lb pail | |
| K. Gravelle | 24.9 | 4.6 | 3.57 | |
| L. Poirier | 25.7 | 3.2 | 4.23 | Having trouble with pH meter? |
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| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| D. Ackerman | 24.0 | Field measure day before harvest | ||
| S. Copeland | 26.0 | |||
| D. Graves | 24.0 | 3.4 | 4.02 | Not much acid unless tied up in pulp and skins |
| D. Wyngaards | 21.3 | 4.27 | 49.5 lb pail | |
| H. McLeod | 24.7 | 3.7 | Relatively crude instruments | |
| J. Miller | 23.6 | 4.08 | Added acid to bring pH to 3.56 | |
| N. Lemmen | 24.0 | 3.1 | 4.15 | Acid to 6.1 brought pH to 3.47 |
| S. Copeland | 22.7 | Added 0.75g/L to get 5.75; tastes good | ||
| F. Sartor | 23.0 | 5.6 | 4.38 | At 16.5º |
| J. Nemeth | 24.5 | 5.2 | 4.00 |
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Brehm Vineyards | 23.2 | 9.9 | 3.21 | |
| N. Lemmen | 20.9 | 6.6 | 3.51 | |
| F. Sartor | 21.0 | 7.1 | 3.46 | At 17º |
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| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Winery | 25.4 | ?? | 3.60 | These are winery numbers for the main machine picking. Our number could be better because our grapes were selectively picked by hand first on a slopped area. |
| D. Graves | 24.5 | 2.6 | 4.22 | Not much acid unless tied up in pulp and skins |
| W. Wyngaards | 23.4 | 4.32 | Pails of 49.5 and 51 lbs; pH dropped to 3.90 after heating a liter (as per suggestion of George Gibson) | |
| K. Gravelle | 24.9 | 5.4 | 3.63 | |
| H. McLeod | 21.4 | 4.0 | Relatively crude instruments | |
| D. Graham | 24.3 | 2.3 | 4.26 | Questionable readings; sampling may be flawed |
| B. Greaves | 27 plus | 3.97 | Acid tasted light; added 2g/L tartaric to bring pH to 3.53 | |
| N. Lemmen | 24.2 | 2.7 | 4.08 | Acid to 5.2 brought pH to 3.40 |
| L. Poirier | 23.5 | 4.4 | 4.30 | Having trouble with pH meter? |
| F. Sartor | 22.5 | 5.4 | 3.98 | At 17º |
NOTE: This is a different Dutton vineyard than the one we got the grapes from last year. The Dutton family owns River Star Ranch and the River Star winery.
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| W. Wyngaards | 22.5 | 4.12 | Pail 48.5 lbs | |
| K. Gravelle | 23.6 | 7.3 | 3.36 | |
| G. Gibson | 5.9 | 3.73 | TA and pH measurements with MLF finished | |
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| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| L. Poirier | 25.7 | 5.8 | 4.15 | Having trouble with pH meter? |
| N. Lemmen | 26.0 | 4.6 | 4.11 | |
| D. Morrison | 24.0 | 5.4 | Net weights of 46.5, 46.5 and 47 | |
| xx | xx | xx | xx | xx |
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| D. Morrison | 23.0 | 6.9 | ||
| xx | xx | xx | xx | xx |
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Live Oak field test | 25.0 | |||
| Opolo | 27.5 | 6.2 | 3.83 | Same field 2 days later (numbers after 24 hr soak) |
| G. Gibson | 25.8 | 8.6 | 3.75 | After mixing 3 pails and waiting; will not pay to much attention to TA; will retest during fermentation |
| G. Gibson | 7.0 | 3.7 | In barrel; 3 pails Live oak and 2 pails Camatta Hills | |
| H. McLeod | 23.6 | 3.7 | Relatively crude instruments | |
| D. Graham | 24.1 | 4.9 | 3.90 | Questionable readings; sampling may be flawed |
| N. Lemmen | 25.8 | 5.0 | 4.07 | |
| D. Morrison | 27.5 | |||
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Meridian | 25.2 | 4.9 | 3.67 | From the same block as our grapes |
| G. Gibson | 26.0 | 7.7 | 3.56 | Fermenting with Live Oak |
| H. McLeod | 27 plus | 3.3 | Relatively crude instruments | |
| D. Graham | 26.1 | 5.0 | 3.79 | Questionable readings; sampling may be flawed |
| N. Lemmen | 26.0 | 5.0 | 3.79 | |
| D. Morrison | 24.5 | Fermenting with Live Zin and Petite Sirah; blend TA is 5.8 | ||
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White grape juice
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Meridian | 24.1 | 8.2 | 3.49 | NH3: 81; YAN: 233 |
| T. Prysiazniuk | 23.0 | 7.6 | 3.38 | Juice clearing nicely; 47 lb pail |
| I. Baker | 24.0 | 7.4 | 3.34 | 4 pails consistent in specs; also consistent yield of 18L including 1.5L sludge per pail |
| G. Gibson | Getting rather copious debris; suggest not fermenting without settling | |||
| D. Graham | 23.6 | 7.2 | 3.54 | 88L clear juice, 10L sludge from 5 pails |
| G. Gibson | 23.1 | 8.4 | 3.43 | 51L clear juice from 3 pails; expect 3-4L more clear juice after "dwayning" (freezing and draining a la Duane Lukyn) |
| G. Gibson | 5.55 | 3.70 | Undergoing batonnage;, not cold stabilized | |
| N. Lemmen | 100L in 5 pails; lost 5 to lees | |||
| L. Poirier | 20.9 | 6.5 | 3.56 | Very heavy in sediment—may get 3 gal |
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| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| C. Nicholson | 5.0 | 3.56 | ||
| K. Marson | 22.7 | 5.1 | 3.55 | Clear, free-run juice at 20° |
| J. Nemeth | 22.5 | 3.42 | Unsettled juice at 16° | |
| D. Graham | 22.3 | 6.0 | 3.48 | Grapes in good condition. Is adding acid. |
| D. Graves | 23.5 | 5.8 | 3.41 | Added 1.2g/l acid to get pH of 3.27 |
| N. Lemmen | 22.9 | 5.8 | 3.28 | |
| I. Baker | 24.5 | 5.0 | 3.45 |
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Meridian | 22.3 | 6.4 | 3.51 | NH3: 46; YAN: 197 |
| D. Lukyn | 2 pails give 18L dirty juice and 8L heavy sludge | |||
| D. Graves | 22.0 | 5.7 | 3.57 | 12L of juice & 6L of settling sludge in 46.5 Lb pail |
| M. Best | 22.0 | 7.8 | 3.66 | 2 pails and only 18L of clear juice from 32L total after 24 hours |
| W. Wyngaards | 22.3 | 3.51 | Pails weighted 47.5 and 48 lbs; juice is OK, just some sediment (Later: quite a bit of sediment; has lost 27% of volume) | |
| K. Gravelle | 20.7 | 6.2 | 3.60 | Only about 10ppm SO2 detected in pail juice; about 15L clear juice and 5L sludge (from which 2L more juice recovered after freezing) |
| D. Graham | 22.2 | 5.2 | 3.55 | 53L clear juice, 27L sludge from 4 pails |
| I. Baker | 22.0 | 5.4 | 3.39 | 32-34L of product from 2 pails; 10L of sludge, from which I hope to Dwayn 8L; yield is disappointing |
| T. Prysiazniuk | 21.0 | 6.4 | 3.51 | 42 lb pail; eventually recovered 14L juice |
| L. Poirier | 19.1 | 4.7 | 3.57 | Raunchy, oxidized juice with lots of sediment |
| P. Huyghebaert | 21.0 | 5.8 | 3.57 | 14L juice; 5L sludge to be Lukynized |
| G. Gibson | 21.5 | 5.65 | 3.48 | 26L juice; 5L sludge from 2 pails; TA and pH are post cold stabilization |
| D. Morrison | 20.9 | 5.5 | Got 15L wine from one 42.5 lb (net) pail with lots of slush; added acid |
| Source | °Brix | TA | pH | Comment |
|---|---|---|---|---|
| Brehm Vineyards | 20.2 | 9.8 | 3.09 | |
| I. Baker | 20.5 | 9.2 | 2.98 | Added carbonate to get 8.2 acid and 3.26 pH; more than 19L of clear juice |
| P. Huyghebaert | 20.5 | 9.3 | 3.00 | Added carbonate to bring acid to about 8.3 |
| xx | xx | xx | xx | xx |
Prepared and updated by Rod Church on the basis of reports from those who received these grapes.