Low Brix on Zin
 

A new supplier sent us some Zin that after crushing/destemming is
testing at 17 Brix. I never have had to do any chaptalization. Since it
is a small amount 814lb of grapes @ 50g of must. One of our members
suggest to use the juice from a kit wine to bring it up others plain
sugar. The TA is 5.25 so this is also low.
Any pros or con to this.

SG Brix

Low Brix on Zin
 

sgbrix wrote:
> A new supplier sent us some Zin that after crushing/destemming is
> testing at 17 Brix. I never have had to do any chaptalization. Since it
> is a small amount 814lb of grapes @ 50g of must. One of our members
> suggest to use the juice from a kit wine to bring it up others plain
> sugar. The TA is 5.25 so this is also low.
> Any pros or con to this.
>
> SG Brix

If it's really at 17B, then your main problem will be taste - that
would have to be seriously underripe for a Zin. I would recheck the
measurement to make sure, plus Zin sugar readings often go up after
some soaking because it raisinates (?) easily. If the reading is till
low after this, I would probably go with the kit wine idea. That should
give you more taste. The con side - your acid management will be harder
- kits are not supposed to go through MLF. So you'll have to either
prevent it or add some tartaric acid to compensate.

Pp

Low Brix on Zin
 

Look into Alexander's Grape Concentrate. These concentrates are 68brix.
Bill Frazier
Olathe, Kansas USA

"sgbrix" > wrote in message
ups.com...
>A new supplier sent us some Zin that after crushing/destemming is
> testing at 17 Brix. I never have had to do any chaptalization. Since it
> is a small amount 814lb of grapes @ 50g of must. One of our members
> suggest to use the juice from a kit wine to bring it up others plain
> sugar. The TA is 5.25 so this is also low.
> Any pros or con to this.
>
> SG Brix
>

Low Brix on Zin
 

If the grapes tasted sweet...it had to be higher than 17BX. Hopefully, no
wash water was inadvertenly added to the must.


"sgbrix" > wrote in message
ups.com...
>A new supplier sent us some Zin that after crushing/destemming is
> testing at 17 Brix. I never have had to do any chaptalization. Since it
> is a small amount 814lb of grapes @ 50g of must. One of our members
> suggest to use the juice from a kit wine to bring it up others plain
> sugar. The TA is 5.25 so this is also low.
> Any pros or con to this.
>
> SG Brix
>