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Brix readings on post-crush and post-soak Pinot Noir

Hi everyone,

Another question. Immediately following crushing of the grapes, I took a hydrometer reading which (adjusted for temperature) indicated an S.G.

1.092, or about 23 Brix. My impression is that the must wasn't well-stirred at that point, and it's possible it was inaccurate.

After 3 days in cold-soak, and after carefully stirring the must, a second reading now shows around S.G. 1.098, or about 24.5 Brix (MUCH more desirable, but...)

My question is, to what extent might disintegrated pomace in the sample be artificially boosting the S.G. reading? I'm thinking that might have something to do with the .06 jump in the reading, but could it also have to do with the sample having been better mixed this time?

Thoughts?

Thanks so much!

David

Reply to
David
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Could be either - take a sample in a bigger container and let it settle for 1-2 hrs, then measure the sg.

Pp

Reply to
pp

Maybe I am mistaking but aren't you in the process of pulp-fermenting ???? So the lees are still in the must. And therefore you will be extrating colour, flavour and tannins from the must and therefore would the SG go up........

Excuse my poor English, I am from Holland

Reply to
Luc Volders

Hi Luc,

Yes, I macerated for three days and pitched a culture. About 3 days into ferment right now, and the must/wine has already dropped to 1.032 and going fast. A good temperature, about 80F, right now.

S.G. measures the density of the dissolved solution, and is primarily affected by sugar content. S.G. isn't affected too much from flavors, colors, or tannins, as they constitute a microscopic amount as compared with the sugars.

My thinking is, it shouldn't be affected much by any of the free-floating pulp. That was my question, but I more or less figured it out using the following analogy... If you're floating in a swimming pool, and someone dumps in a bunch of objects -- like apples, wood blocks, rocks, etc -- that doesn't affect your buoyancy. So I wouldn't think the pulp would affect the hydrometer's read (by very much, if any).

I wonder what the rest of you think?...

Thanks,

David

Reply to
David

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