(Dan Emerson) wrote in message . com...
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.

Dan Emerson

Thanks for all the advice. I'll just let it go with minimum
intervention other than cultured yeast.

I have a question about pressing.

I generally press when the brix is zero, or the gravity is 1.0 or
less. There is usually still a cap. Should I wait until the cap
falls? I've heard about falling cap but have never seen this.
Impatient or a worry wart I guess.

If I wait until the cap falls, do I have to use an inert gas? What
about pressing after the cap falls. Pressing seems so violent.

When I press, I generally scoop the whole mess, juice and pulp into
the press and press away. Should I try to try to wait until the cap
falls and try to draw off the juice from the pulp before pressing?

I want my wines, cabernet and pinot, to have that big mouth feel
(which at least my Pinot doesn't have) and I think my past pressing
practices may play a part. Also, I don't use barrels, and that may be
part of it too.

In other words: What are the keys to making a very fine Cabernet. I
think I have good grapes and I don't have a barrel.

Thanks for all your help.

Dan Emerson