Brix 28.5?
 

First attempt at wine making. We bought 216 pounds of Californian
Cabernet Franc grapes and crushed (discarding those who where spoiled)
them in a fermenting vat. I destesmed the must by hand afterwards
(obviously, some are still in there).

I took my initial sg reading: 1.12 (28.5 brix). >15% alcohol? Nah, I
don't know how to use the thing properly. Too much particles in the
must probably. So I took a sample, left it in the fridge overnight and
did the reading again. Ah! Solids have deposited. Reading should be
better. Yep, this time I get Brix 28...

It's currently fermenting, cap as formed and I stir vigourisly twice a
day. Will I really get that strong a wine? Will I poison the yeast
(Montpellier) before it finishes it's job? The grapes did taste
sugary, but I tought that was a good thing... I'm pretty sure I'll get
"wine" in the end, but will it be worth drinking?

Stefan Mazur

Hi Stefan,

28 is a bit too high to start. You may have difficulty finishing the
fermentation and if you do it will likely be to hot and maybe even have some
residual sugar. I suggest dilluting with acidified water to what would be
26 Brix. (Based on your initial reading)

CHEERS!

Aaron

"Stefan Mazur" > wrote in message
om...
> First attempt at wine making. We bought 216 pounds of Californian
> Cabernet Franc grapes and crushed (discarding those who where spoiled)
> them in a fermenting vat. I destesmed the must by hand afterwards
> (obviously, some are still in there).
>
> I took my initial sg reading: 1.12 (28.5 brix). >15% alcohol? Nah, I
> don't know how to use the thing properly. Too much particles in the
> must probably. So I took a sample, left it in the fridge overnight and
> did the reading again. Ah! Solids have deposited. Reading should be
> better. Yep, this time I get Brix 28...
>
> It's currently fermenting, cap as formed and I stir vigourisly twice a
> day. Will I really get that strong a wine? Will I poison the yeast
> (Montpellier) before it finishes it's job? The grapes did taste
> sugary, but I tought that was a good thing... I'm pretty sure I'll get
> "wine" in the end, but will it be worth drinking?
>
> Stefan Mazur

"Aaron Puhala" > wrote in message >...
> Hi Stefan,
>
> 28 is a bit too high to start. You may have difficulty finishing the
> fermentation and if you do it will likely be to hot and maybe even have some
> residual sugar. I suggest dilluting with acidified water to what would be
> 26 Brix. (Based on your initial reading)
>
> CHEERS!
>

Thanks, I was very hesitant of adding water. I took a reading this
morning: Brix 22. I added water and stirred until I got Brix 19. Can I
assume that I lowered my original reading by 3 (it would mean a
starting Brix bettween 25 and 25.5) or is it more complex then that?

Thanks for the help.

Stefan Mazur

I think you'll be fine. Did you add acidified water or straight water? If
you added straight water, you may want to check your acid and pH just to
make sure its still in the proper range.


"Stefan Mazur" > wrote in message
om...
> "Aaron Puhala" > wrote in message
> >...
>> Hi Stefan,
>>
>> 28 is a bit too high to start. You may have difficulty finishing the
>> fermentation and if you do it will likely be to hot and maybe even have
>> some
>> residual sugar. I suggest dilluting with acidified water to what would
>> be
>> 26 Brix. (Based on your initial reading)
>>
>> CHEERS!
>>
>
> Thanks, I was very hesitant of adding water. I took a reading this
> morning: Brix 22. I added water and stirred until I got Brix 19. Can I
> assume that I lowered my original reading by 3 (it would mean a
> starting Brix bettween 25 and 25.5) or is it more complex then that?
>
> Thanks for the help.
>
> Stefan Mazur

"Aaron Puhala" > wrote in message >.. .
> I think you'll be fine. Did you add acidified water or straight water? If
> you added straight water, you may want to check your acid and pH just to
> make sure its still in the proper range.
>

Straight water. I added in small doses, stirred, checked Brix,
acidity, and repeated. I got a 3 Brix drop without changing TA
noticebly.

At the rate it's fermenting, I'll be ready to press this week-end.
I'll try not to play with it anymore!

Thanks

Stefan Mazur