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Grenache 2009

Date

BRIX

Temperature (C)

14

23.00

14.00

23.50

14.00

24.00

15.00

24.00

15.00

24.00

15.00

24.00

15.00

24.00

16.00

24.00

16.00

22.00

26.00

22.00

26.00

21.00

25.00

18.00

26.00

12.00

25.50

9.00

27.00

15 16 17 18 Responsible

Nathan Stuart

Varietal

Grenache

Date crushed

Sep. 14, 2009

BRIX

23-24

So2

30 g P.M.S

Yeast

87.5 g D80

Initial PH

3.28

Final PH

19 20

22 100g Fermaid K

Temperature (C)

30.00

30.00

22.50

22.50

15.00

15.00

7.50

7.50

0

0

21

TA Nutrients

BRIX

23 24

14

15

16

17

18

19

20

21

22

23

24

Tracking the Grenache  

This chart shows you the progress with the fermentation of the grenache. The brix constantly dropping with as the suger is eaten by the yeas...

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