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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 |
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