"Aaron Puhala" > wrote in message >. ..
> 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

Thank for the info on PA, I was never sure weather or not the
hydrometer took into account the final SG of the wine being below that
of water.

I agree with your acid suggestions. Although the must is listed as
having an initial TA of 5.2 g/l, it tasted a little more sour than
that and I did not want to over do it. Is there anything wrong with
waiting until bottling time to adjust the acid on the dry and off-dry
portion separately?

Thanks,
-Chris.