2006 Vidal Icewine (Neufeld): Getting numbers and a change in the gameplan
I just spoke with David at Palatine, and he's run the numbers on my 2006 Vidal Icewine juice, and they're a bit different than he anticipated.
TA: 8.4 g/L
°B: 37
pH: 3.63
The TA is a full 2 g/L lower than he initially thought it might be due to the dehydration of the grapes this year. This is fine though, and he's suggested that if I keep 20% residual sugar, that I should raise this to a total of 9.3 g/L
He also suggested that I might want to add a little DAP (in addition to the Fermaid K I've added) due to the low nitrogen levels in the must.