So i picked up juice 56% alicante 29% syrah 15% rubired.
sg. 20.3 ta 0.74 ph 3.5. I added sugar to 23 brix, 2 tbs of ground oak, and red star pastuer red yeast.
I split the fermentation in to 8 6.5 gallon buckets approx 5 gallons in each.
Then i added 12 lbs of tempranillo (23 brix) to 4 of them
I added 5 lbs of elder berries to one.
2 lbs of raisins to one.
And 2 just juice the juice.
does that sound ok. Has anyone made Alicante. I know the sg was low and the acidity is a little high. Should i adjust the acidity at all? Should it be ok?
sg. 20.3 ta 0.74 ph 3.5. I added sugar to 23 brix, 2 tbs of ground oak, and red star pastuer red yeast.
I split the fermentation in to 8 6.5 gallon buckets approx 5 gallons in each.
Then i added 12 lbs of tempranillo (23 brix) to 4 of them
I added 5 lbs of elder berries to one.
2 lbs of raisins to one.
And 2 just juice the juice.
does that sound ok. Has anyone made Alicante. I know the sg was low and the acidity is a little high. Should i adjust the acidity at all? Should it be ok?