French Colombard

I have never made a French Colombard, but there is always the first time. My impression is the juice is pretty flavorful, so the wine should be as well. 

Recipe

 72 pounds    grapes
2 g                yeast energizer
2 g                pectic enzyme
1 pack            Lalvin QA23

The density of the juice was 1.096 which should make 12% alcohol. The refractive index gave 21.5 degrees Brix, which should make 12.6% alcohol. This seems good to me. 

The fermentation started quickly. 

October 22, 2022: pH is low at 2.9. The total acid or TA is 0.87% tartaric acid. Between the low pH and the high TA; it probably smart to bring this down.