On November 4, 2022, we took hydrometer readings for the Barbera, Cabernet Sauvignon and Cabernet Franc and verified that the fermentation went to completion.
The pre- and post-fermentation values for the reds are:
Variety | Brix | pH | TA | |
Barbera | Pre-fermentation | 22.5 | 3.0 | NA g/L |
Barbera | Post-fermentation | -1.5 | 3.11 | 9.1 g/L |
Variety | Brix | pH | TA | |
Cabernet Sauvignon | Pre-fermentation | 21.0 | 3.26 | NA g/L |
Cabernet Sauvignon | Post-fermentation | -1.0 | 3.34 | 8.4 g/L |
Variety | Brix | pH | TA | |
Cabernet Franc | Pre-fermentation | 22.0 | 3.27 | NA g/L |
Cabernet Franc | Post-fermentation | -1.5 - -2.0 | 3.34 | 6.5 g/L |
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