"Dan Emerson" wrote in message
om...
Hi there.

I just bought 250 pounds of Peter Brehm cabernet grapes from northern
California. They were harvested September 21 with a Brix of 26.5, pH
of 3.41 and TA of 7.95 grams/litre.

The brix seems a little high as does the acid. Any suggestions on how
you would adjust this must? Just ferment out and ML and cold
stabalize to reduce acid? Should I add acidulated water to bring the
brix down? Or just plain water?

Any advice appreciated.

Although the Brix is a little high, the other numbers are *perfect*! Should
make a big Cabernet. Don't mess with it; just ferment it as is.

Tom S