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David[_5_] David[_5_] is offline
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Default Brix readings on post-crush and post-soak Pinot Noir

Hi Luc,

> 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........


Yes, I macerated for three days and pitched a culture. About 3 days
into ferment right now, and the must/wine has already dropped to 1.032
and going fast. A good temperature, about 80F, right now.

S.G. measures the density of the dissolved solution, and is primarily
affected by sugar content. S.G. isn't affected too much from flavors,
colors, or tannins, as they constitute a microscopic amount as compared
with the sugars.

My thinking is, it shouldn't be affected much by any of the
free-floating pulp. That was my question, but I more or less figured it
out using the following analogy... If you're floating in a swimming
pool, and someone dumps in a bunch of objects -- like apples, wood
blocks, rocks, etc -- that doesn't affect your buoyancy. So I wouldn't
think the pulp would affect the hydrometer's read (by very much, if
any).

I wonder what the rest of you think?...

Thanks,

David