I tested each pressing seperately and found some slight changes, but nothing significant or even beyond the margin of error of my chemistry skills and equipment.
| Early Free Run | Free Run | 1st Pressing | 2nd Pressing | |
| TA | .62% | .56% | .58% | .6% |
| pH | 4.02 | 3.96 | 3.95 | 3.94 |
| SO2 | coming soon | |||
| Notes | tastes sweeter, still fermenting so carbonic acid might be effecting the numbers. Also a slight sulfur nose, not rotten eggs, very faint. | Tastes almost dry, acid ok, not much tannin, good finish | same + a little mustier & grapier | same + slight carmel nose |