Cab starting at 26 Brix--SHould I be careful of...

Some winemakers might add water. I don't. I make it with 15% alchohol. A Cab that ripe tastes pretty good dry. I would make sure the PH starts at least 3.5 or below or it might end up flabby. I would assume your dealing with a Ph of at least 3.8 or above.

Bob

snipped-for-privacy@veriz> bringing it to dryness? If the potential alcohol level of 26brix is

Some winemakers might add water. I don't. I make it with 15% alchohol. A Cab that ripe tastes pretty good dry. I would make sure the PH starts at least 3.5 or below or it might end up flabby. I would assume your dealing with a Ph of at least 3.8 or above.

Bob

snipped-for-privacy@veriz> bringing it to dryness? If the potential alcohol level of 26brix is

You can't tell ph by the TA. You must measure it separably.

You need to get a ph meter.

snipped-for-privacy@veriz> I checked the acid. TA is .65

Q. What's worse than a Cab with too much alcohol? A. A sweet or off-dry Cab. Bottom line; ferment it dry. Some thoughts;

• Based on your other post, you REALLY need to get a good pH meter. Get your acids correct, as early in the vinification as is possible.
• Take care with what yeast you use. Some yeasts struggle over 14%.
• As the wine develops during bulk aging, consider blending if it is out of balance (alcohol).

Thanks to all for your comments. I'll look into a pH meter, but isn't hard to check the pH since it will continually change as the skins degrade?

Ric wrote:

Not really. Although acid will change slightly during fermentation; some acids are generated by the process, others reduced - with the nett effect (usually) of a slight rise in pH. MLF will certainly raise pH. As it changes, you may want to adjust acid, even if only slightly, depending on starting point, change, taste, and desired style.

We had a 26 brix Syrah a couple of years ago that turned out great, don't think it tastes like too much alcohol. The Syrah we're fermenting right now also measured 26 and we will definitely ferment to dry.

Guess I d> bringing it to dryness? If the potential alcohol level of 26brix is