I harvested, crushed, and pitched yeast on Saturday afternoon on a back yard crop yielding around 8 gallons of syrah must.
The brix was 23 (by temperature compensating refractometer) before and after harvest and ph was 3.73 which I knocked down to 3.65 with tartaric acid. 13% potential alcohol by hydrometer.
Fermentation seemed to be started by Sunday afternoon. Yesterday, Monday, I got home and tested and apparent brix showed 12. Calculated it using the More Wine spreadsheet which shows actual brix at 4.6.
Is this possible? Or am I misreading something? I just drew the testing sample directly from the must.
Thoughts welcome.
The brix was 23 (by temperature compensating refractometer) before and after harvest and ph was 3.73 which I knocked down to 3.65 with tartaric acid. 13% potential alcohol by hydrometer.
Fermentation seemed to be started by Sunday afternoon. Yesterday, Monday, I got home and tested and apparent brix showed 12. Calculated it using the More Wine spreadsheet which shows actual brix at 4.6.
Is this possible? Or am I misreading something? I just drew the testing sample directly from the must.
Thoughts welcome.