Hi Guys.....
I have 35 gallons of Merlot must with a brix of 25. All other parameters are fine. Should I add about three gallons of distilled water to reduce it to 22 or 23? Just picked the grapes, added SO2, but haven't added yeast or yeast food yet. If I choose to add water, how long after ferment starts am I safe in adding water? Thanks for any advice on this one....
Bruce
25 Brix is about 14.5% a.b.v. Be thankful for your good fortune. Don't dilute it.
If you really wish to make a weaker wine, stir the must vigourously during fermentation. This will cause some of the alcohol to evaporate. Or mix it with a weaker wine after fermentation. Adding water to merlot is (or should be) a hanging offence.
Yeah, that 25° Brix fruit just might make a wine so good you can't _stand_ it! By all means, dilute your good fortune to oblivion. Then you'll be down where most of the Bordelais are, who would think they'd died and gone to heaven if they _ever_ hit 25°! ;^/
Tom S
Definitely got the message - many thanks guys. I did a batch of Pinot Noir a few years ago that was "past due", or whatever, and I never got the alcohol taste out, so I have been worried about this batch......
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