Urgent question

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- Tom
  
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posted
20 years ago

Sat, Oct 4, 2003 1:27 AM

150# of Pinot Noir from Sundays crush is coming in at SG of 1.16+. I don't really want a 14-15% wine. TA is at .55, so a little on the low side.

Problem is I can't easily figure out the volume as I am going to ferment on the skins.

How do everyone else do this?

Want to shoot for about 1.095 and TA of .65

Jeez, with the Gewurtz it was easy.....guess I should think it through huh?!

Replies appreciated,

Thanks in advance!

Tom

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- VJE1
  
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Vote on answer
posted
20 years ago

Mon, Oct 6, 2003 4:46 AM

I don't understand your question, 'figure out the volume' as in the amount of adjustment to make to effect the correction? Volume of must? Volume of finished product? But suggest you visit:

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Hope it helps.

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