Regarding Brix: Brix is a measure of dissolved solids in your juice, namely
sugar. Theoretically, yeast will convert sugar to ethanol at a rate of
about 55% so you can estimate the alcohol content of your finished DRY wine
by muliplying Brix X 0.55, in your case 22.8 Brix X 0.55 = 12.5%Alcohol.

I would also suggest that you bump up your acid a bit more (perhaps others
would care to give their advice as well). I have found that less than 0.70
g/L gives a fairly flat white wine after a couple years in the bottle. This
can be a matter of taste, however, as I prefer crisp dry white wines,
especially after a couple years of "vacation" in the bottle. I believe you
said you were going to finish some of this slightly sweet. If this is the
case, I strongly suggest a bit higher acid as you will need more to balance
the residual sugar.

Good luck with your wine!

CHEERS!

Aaron

"Galileo" > wrote in message
om...
> "Aaron Puhala" > wrote in message
>...
> > No issue with the brix, 22.8 Brix should get you around 12.5% alcohol.
The
> > acid level, however, is too low for a white wine. I suggest
double-checking
> > the acid and then adding tartaric acid to get somewhere between 7 and 8
g/L.
> > As far as sulfite is concerned, many juice sources add some sulfite to
the
> > juice already so you may not need to add any. A dose of 30-60ppm is
"wise"
> > in my opinion for whites. Of course, you still should adjust to
30-40ppm
> > prior to bottling. I wouldn't be concerned about acetaldehyde, just
follow
> > good white winemaking practices. Full containers and minimal air
contact
> > after your first racking. Regarding, 1116 yeast, this is a very good
clean
> > fermenting yeast for whites.
> >
> > CHEERS!
> >
> > Aaron
> >
>
> Thanks for the advice. I added 0.8g/l Tartaric to bring the TA up to
> 6g/l and pitched last night, now I am crossing my fingers, hoping the
> temperature stays in the low 60's for the next week or so.
>
> I thought I understood Brix, but maybe not. The starting SG is 1.097
> which is a PA of about 12.7% alcohol. And, so far, my final SG has
> usually been below 1.00, usually about 0.990. Wouldn't this be a
> final alcohol level of about 13.7% ?
>
> Thanks,
> Galileo