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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

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Stefan Mazur
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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

Reply to
Aaron Puhala

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

Reply to
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.

Reply to
Aaron Puhala

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

Reply to
Stefan Mazur

Sorry this is coming a bit late but just worked back this far in my messages since my vacation.

I got California grapes from Lodi Region in 2002 and they were 28.5. I went ahead and made the wine without adjusting it. It did ferment try and came out very high alcohol and low on acid. I adjusted the acidity, oaked heavily, and bulk aged for 2 years. Just recently bottled. It is a good wine but is a bit to hot and even a bit too much body for my taste. I can add one ice cube to a glass and it is very nice. But I wish I had watered it down a bit when making it.

Ray

Reply to
Ray Calvert

I'll try and post how it turns out.

So far, It as fermented to dryness (still settling in secondary), but I dilluted with water during the first days of fermentation. It seems a bit thin, but should turn out as a decent everyday table wine. This was the point in the first place (well, good table wine, but I'll settle for decent as a first attempt).

The best part, press juice taste terrific at this point. It should most definetly add some character to the wine. Just wish I had more of it! I will oak (not too heavily) during aging.

Stefan Mazur

Reply to
Stefan Mazur

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