High Brix
 

Hi Guys.....

I have 35 gallons of Merlot must with a brix of 25. All other parameters
are fine. Should I add about three gallons of distilled water to reduce it
to 22 or 23? Just picked the grapes, added SO2, but haven't added yeast or
yeast food yet. If I choose to add water, how long after ferment starts am
I safe in adding water?
Thanks for any advice on this one....

Bruce

High Brix
 

"Bruce" > wrote:

> I have 35 gallons of Merlot must with a brix of 25. All other parameters
> are fine. Should I add about three gallons of distilled water to reduce
it
> to 22 or 23? Just picked the grapes, added SO2, but haven't added yeast or
> yeast food yet. If I choose to add water, how long after ferment starts
am
> I safe in adding water?
> Thanks for any advice on this one....

25 Brix is about 14.5% a.b.v. Be thankful for your good fortune. Don't
dilute it.

If you really wish to make a weaker wine, stir the must vigourously during
fermentation. This will cause some of the alcohol to evaporate. Or mix it
with a weaker wine after fermentation. Adding water to merlot is (or should
be) a hanging offence.

High Brix
 

Bruce,
I agree and would not add water, but it obviously is your call. Just
make sure you use a yeast that is alcohol tolerant and will finish for you.
I would also suggest you not add any more sulphite if you plan on doing a
Malolactic Fermentation. Good luck,
John Dixon
"Negodki" > wrote in message
...
> "Bruce" > wrote:
>
> > I have 35 gallons of Merlot must with a brix of 25. All other
parameters
> > are fine. Should I add about three gallons of distilled water to reduce
> it
> > to 22 or 23? Just picked the grapes, added SO2, but haven't added yeast
or
> > yeast food yet. If I choose to add water, how long after ferment starts
> am
> > I safe in adding water?
> > Thanks for any advice on this one....
>
> 25 Brix is about 14.5% a.b.v. Be thankful for your good fortune. Don't
> dilute it.
>
> If you really wish to make a weaker wine, stir the must vigourously during
> fermentation. This will cause some of the alcohol to evaporate. Or mix it
> with a weaker wine after fermentation. Adding water to merlot is (or
should
> be) a hanging offence.
>
>

High Brix
 

"Bruce" > wrote in message
...
>
> Hi Guys.....
>
> I have 35 gallons of Merlot must with a brix of 25. All other parameters
> are fine. Should I add about three gallons of distilled water to reduce
it
> to 22 or 23?

Yeah, that 25° Brix fruit just might make a wine so good you can't _stand_
it! By all means, dilute your good fortune to oblivion. Then you'll be
down where most of the Bordelais are, who would think they'd died and gone
to heaven if they _ever_ hit 25°! ;^/

Tom S

High Brix
 

Definitely got the message - many thanks guys. I did a batch of Pinot Noir
a few years ago that was "past due", or whatever, and I never got the
alcohol taste out, so I have been worried about this batch......


"Tom S" > wrote in message
...
>
> "Bruce" > wrote in message
> ...
> >
> > Hi Guys.....
> >
> > I have 35 gallons of Merlot must with a brix of 25. All other
parameters
> > are fine. Should I add about three gallons of distilled water to reduce
> it
> > to 22 or 23?
>
> Yeah, that 25° Brix fruit just might make a wine so good you can't _stand_
> it! By all means, dilute your good fortune to oblivion. Then you'll be
> down where most of the Bordelais are, who would think they'd died and gone
> to heaven if they _ever_ hit 25°! ;^/
>
> Tom S
>
>