Going to be harvesting Tempranillo from my own vineyard for the first time. Brix is currently 25. Using this calculator, a brix
of 25 has a potential ABV of 15.1% which is pretty high IMHO. I am using Wyeast 4028 yeast which has an ABV tolerance
of 14%. My question is should I reduce the brix to around 23.5 so the max potential ABV is 14%? I don't want any residual sugar.
Victor
of 25 has a potential ABV of 15.1% which is pretty high IMHO. I am using Wyeast 4028 yeast which has an ABV tolerance
of 14%. My question is should I reduce the brix to around 23.5 so the max potential ABV is 14%? I don't want any residual sugar.
Victor