bringing it to dryness? If the potential alcohol level of 26brix is
almost 15% alcohol, should I be careful to not make the wine too
strong? Any thoughts? I just crushed today and I'm looking to start
the fermentation in the next 24 hrs or so.
thanks

Some winemakers might add water. I don't. I make it with 15% alchohol.
A Cab that ripe tastes pretty good dry. I would make sure the PH
starts at least 3.5 or below or it might end up flabby. I would assume
your dealing with a Ph of at least 3.8 or above.

Bob

wrote:
> bringing it to dryness? If the potential alcohol level of 26brix is
> almost 15% alcohol, should I be careful to not make the wine too
> strong? Any thoughts? I just crushed today and I'm looking to start
> the fermentation in the next 24 hrs or so.
> thanks

Some winemakers might add water. I don't. I make it with 15% alchohol.
A Cab that ripe tastes pretty good dry. I would make sure the PH
starts at least 3.5 or below or it might end up flabby. I would assume
your dealing with a Ph of at least 3.8 or above.

Bob

wrote:
> bringing it to dryness? If the potential alcohol level of 26brix is
> almost 15% alcohol, should I be careful to not make the wine too
> strong? Any thoughts? I just crushed today and I'm looking to start
> the fermentation in the next 24 hrs or so.
> thanks

We had a 16.4% Zin a few weeks ago- aged 4 years and was excellent. Go
for broke!

wrote:
> Some winemakers might add water. I don't. I make it with 15% alchohol.
> A Cab that ripe tastes pretty good dry. I would make sure the PH
> starts at least 3.5 or below or it might end up flabby. I would assume
> your dealing with a Ph of at least 3.8 or above.
>
> Bob
>
> wrote:
> > bringing it to dryness? If the potential alcohol level of 26brix is
> > almost 15% alcohol, should I be careful to not make the wine too
> > strong? Any thoughts? I just crushed today and I'm looking to start
> > the fermentation in the next 24 hrs or so.
> > thanks

I checked the acid. TA is .65
Your thoughts? I believe this equates to pH 4.2

wrote:
> Some winemakers might add water. I don't. I make it with 15% alchohol.
> A Cab that ripe tastes pretty good dry. I would make sure the PH
> starts at least 3.5 or below or it might end up flabby. I would assume
> your dealing with a Ph of at least 3.8 or above.
>
> Bob
>
> wrote:
> > bringing it to dryness? If the potential alcohol level of 26brix is
> > almost 15% alcohol, should I be careful to not make the wine too
> > strong? Any thoughts? I just crushed today and I'm looking to start
> > the fermentation in the next 24 hrs or so.
> > thanks

You can't tell ph by the TA. You must measure it separably.

You need to get a ph meter.

wrote:
> I checked the acid. TA is .65
> Your thoughts? I believe this equates to pH 4.2
>
> wrote:
>> Some winemakers might add water. I don't. I make it with 15% alchohol.
>> A Cab that ripe tastes pretty good dry. I would make sure the PH
>> starts at least 3.5 or below or it might end up flabby. I would assume
>> your dealing with a Ph of at least 3.8 or above.
>>
>> Bob
>>
>> wrote:
>>> bringing it to dryness? If the potential alcohol level of 26brix is
>>> almost 15% alcohol, should I be careful to not make the wine too
>>> strong? Any thoughts? I just crushed today and I'm looking to start
>>> the fermentation in the next 24 hrs or so.
>>> thanks
>

Q. What's worse than a Cab with too much alcohol? A. A sweet or off-dry Cab.
Bottom line; ferment it dry. Some thoughts;

* Based on your other post, you REALLY need to get a good pH meter. Get your
acids correct, as early in the vinification as is possible.
* Take care with what yeast you use. Some yeasts struggle over 14%.
* As the wine develops during bulk aging, consider blending if it is out of
balance (alcohol).


> wrote in message
oups.com...
> bringing it to dryness? If the potential alcohol level of 26brix is
> almost 15% alcohol, should I be careful to not make the wine too
> strong? Any thoughts? I just crushed today and I'm looking to start
> the fermentation in the next 24 hrs or so.
> thanks
>
>

Thanks to all for your comments. I'll look into a pH meter, but isn't
hard to check the pH since it will continually change as the skins
degrade?



Ric wrote:
> Q. What's worse than a Cab with too much alcohol? A. A sweet or off-dry Cab.
> Bottom line; ferment it dry. Some thoughts;
>
> * Based on your other post, you REALLY need to get a good pH meter. Get your
> acids correct, as early in the vinification as is possible.
> * Take care with what yeast you use. Some yeasts struggle over 14%.
> * As the wine develops during bulk aging, consider blending if it is out of
> balance (alcohol).
>
>
> > wrote in message
> oups.com...
> > bringing it to dryness? If the potential alcohol level of 26brix is
> > almost 15% alcohol, should I be careful to not make the wine too
> > strong? Any thoughts? I just crushed today and I'm looking to start
> > the fermentation in the next 24 hrs or so.
> > thanks
> >
> >

Not really. Although acid will change slightly during fermentation; some
acids are generated by the process, others reduced - with the nett effect
(usually) of a slight rise in pH. MLF will certainly raise pH. As it
changes, you may want to adjust acid, even if only slightly, depending on
starting point, change, taste, and desired style.


> Thanks to all for your comments. I'll look into a pH meter, but isn't
> hard to check the pH since it will continually change as the skins
> degrade?

We had a 26 brix Syrah a couple of years ago that turned out great,
don't think it tastes like too much alcohol. The Syrah we're fermenting
right now also measured 26 and we will definitely ferment to dry.

Guess I don't know the exact calculation for potential alcohol but I
always multiply by .55 which is only 14.3%, not that high.

wrote:
> bringing it to dryness? If the potential alcohol level of 26brix is
> almost 15% alcohol, should I be careful to not make the wine too
> strong? Any thoughts? I just crushed today and I'm looking to start
> the fermentation in the next 24 hrs or so.
> thanks