150# of Pinot Noir from Sundays crush is coming in at SG of 1.16+. I don't
really want a 14-15% wine. TA is at .55, so a little on the low side.

Problem is I can't easily figure out the volume as I am going to ferment on
the skins.

How do everyone else do this?

Want to shoot for about 1.095 and TA of .65

Jeez, with the Gewurtz it was easy.....guess I should think it through huh?!

Replies appreciated,

Thanks in advance!

Tom

"Tom" wrote in message
...
150# of Pinot Noir from Sundays crush is coming in at SG of 1.16+.

I'd guess you mean 1.116 - right? 1.160 would yield over 20% alcohol.

I don't
really want a 14-15% wine. TA is at .55, so a little on the low side.

Problem is I can't easily figure out the volume as I am going to ferment
on
the skins.

How do everyone else do this?

I don't know about _everyone_ else, but if that were my must I'd leave it
alone, except for probably bumping the pH down to about 3.40 after a few
days of cold soaking prior to fermentation with an alcohol tolerant yeast.
Also, I'd throw a few handfuls of oak "beans" (French) into the fermenter.
If the grapes are truly that ripe you might get a really big wine out of
them.

Tom S

"Tom" wrote:

Problem is I can't easily figure out the volume as I am going to ferment
on
the skins.

Tom, see:
http://groups.google.com/groups?q=ta...emaking&hl=en&
lr=&ie=UTF-8&group=rec.crafts.winemaking&selm=vnolc9m655sdf5% 40corp.supernew
s.com&rnum=1

I don't understand your question, 'figure out the volume' as in the amount of
adjustment to make to effect the correction? Volume of must? Volume of finished
product?
But suggest you visit:
http://www.geocities.com/mipeman/winecalc.html

Hope it helps.