A new supplier sent us some Zin that after crushing/destemming is testing at 17 Brix. I never have had to do any chaptalization. Since it is a small amount 814lb of grapes @ 50g of must. One of our members suggest to use the juice from a kit wine to bring it up others plain sugar. The TA is 5.25 so this is also low. Any pros or con to this.
SG Brix
If it's really at 17B, then your main problem will be taste - that would have to be seriously underripe for a Zin. I would recheck the measurement to make sure, plus Zin sugar readings often go up after some soaking because it raisinates (?) easily. If the reading is till low after this, I would probably go with the kit wine idea. That should give you more taste. The con side - your acid management will be harder
- kits are not supposed to go through MLF. So you'll have to either prevent it or add some tartaric acid to compensate.
Pp
Look into Alexander's Grape Concentrate. These concentrates are 68brix. Bill Frazier Olathe, Kansas USA
If the grapes tasted sweet...it had to be higher than 17BX. Hopefully, no wash water was inadvertenly added to the must.
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