OT - (kinda). Maybe dumb question (kinda). Are the single scale
BRIX hydrometers some folks use calibrated for sugar/water
solutions ?? (eg. No compensation for the acid found in wine
musts) Or are they calibrated for winemaking by incorperating
an allowance for acid in the BRIX calculation thus making them
a "direct read" instrument ?? TIA

Frederick


"Rob" wrote in message
ups.com...
We've had a very late harvest in my neck of the Northwest, so I've
jsut pressed my Syrah grapes. I'm using Wyeast Bordeaux yeast, which
claims it will survive to 14% ABV, but I just redid my calculation and
realized that I should end up with about 15.5% ABV (I started with
27.2 Brix).

So, now that I'm at about 5 Brix remaining (by hydrometer) and I want
it to go dry, do I start a batch of yeast that can survive up to 18%
ABV and pitch it on now, or wait until the current yeast dies off and
pitch then? And I'm going to do ML on it - any comments on timing
that?

It's so much easier when you're used to 22-23 Brix..

Rob