Brix readings on post-crush and post-soak Pinot Noir
Maybe I am mistaking but aren't you in the process of pulp-fermenting ????
So the lees are still in the must. And therefore you will be extrating
colour, flavour and tannins from the must and therefore would the SG go up........
Excuse my poor English, I am from Holland
On Tue, 17 Oct 2006 19:12:35 -0700, David wrote:
> Hi everyone,
>
> Another question. Immediately following crushing of the grapes, I took
> a hydrometer reading which (adjusted for temperature) indicated an S.G.
> 1.092, or about 23 Brix. My impression is that the must wasn't
> well-stirred at that point, and it's possible it was inaccurate.
>
> After 3 days in cold-soak, and after carefully stirring the must, a
> second reading now shows around S.G. 1.098, or about 24.5 Brix (MUCH
> more desirable, but...)
>
> My question is, to what extent might disintegrated pomace in the sample
> be artificially boosting the S.G. reading? I'm thinking that might have
> something to do with the .06 jump in the reading, but could it also
> have to do with the sample having been better mixed this time?
>
> Thoughts?
>
> Thanks so much!
>
> David
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