Hello,
I have gone out on my own to produce a home made Shiraz wine from fresh grapes and I would like to get some advice if I am heading on the right path?
I de-stemmed and crushed approx. 300kg (662 pound) of Shiraz which had a Brix of 26%. I used a refractometer to measure this. The approx. volume of the must is around 350l (92g). I added no yeast or S02 to the grapes.
Day 3 the Brix came down to 24% and must temp. was 22C (71.6F).
Day 4, the Brix is at 21%, temp 25C (77F), ph 3.5, and titratable acid 0.5-0.6%. I only started testing for ph and acid this day as I decided to get serious about it.
At Day 7, I'm planning to press the skins and add the juice back into the bin to complete the primary fermentation.
Is there anything I should do to adjust the must?
I have gone out on my own to produce a home made Shiraz wine from fresh grapes and I would like to get some advice if I am heading on the right path?
I de-stemmed and crushed approx. 300kg (662 pound) of Shiraz which had a Brix of 26%. I used a refractometer to measure this. The approx. volume of the must is around 350l (92g). I added no yeast or S02 to the grapes.
Day 3 the Brix came down to 24% and must temp. was 22C (71.6F).
Day 4, the Brix is at 21%, temp 25C (77F), ph 3.5, and titratable acid 0.5-0.6%. I only started testing for ph and acid this day as I decided to get serious about it.
At Day 7, I'm planning to press the skins and add the juice back into the bin to complete the primary fermentation.
Is there anything I should do to adjust the must?