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Does anybody like math with their wine? Cabernet Sauvigon juice
Heres the start: 14% PA
1.100 SG 25 brix Constant 70degree F temp. After 96 hours : 10 % PA 1.074 SG 17 brix Does it look like everything is on track? Nothing was added to the fresh juice except the yeast, altho I am toying with the idea of throwing in a malolactic bacteria. Anybody care to throw in a few cents?...............jb |
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