Recent content by JWA

I’ve use Oenotools wine calculator app for my adjustments. I find it easier to plug in my numbers and get an accurate addition. I find that getting your pH, TA, and SO2 correct for the wine style you are making is necessary at a minimum of three critical points: At crush before fermentation...

Yes and Rhône’s too

The hydrometer would definitely give a specific gravity which could be used to determine potential alcohol. The rest is just math to figure out how much water to add.