Hi to all,
Just crushed yesterday, took sugar reading and was quite surprised. The brix
level is 30.8!! I am using traditional California Lodi Merlot, with 25% cab
sav. This is the highest I have ever encountered in my 20+ years of wine
making. I checked the level with both a hydrometer and refractometer.
Question, the batch is 20 gallons, I am going to add a little water back but
not too much, maybe 1 or 2 gallons. How much tartaric acid should I dissolve
in the water, not to throw the acid balance off??
Lou.