16bradbury
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- Joined
- Jan 4, 2010
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On our 2nd batch of wine- a WE Argentin Malbec.
I'm about to start the clearing process. Before I do so, I have a couple of questions:
The level in the carboy is just at the bottom of the shoulder, where it begins to taper in. It's like this because our starting SG needed to be at 1.09. So we added the appropriate amount of water until is was.
As a result, the level is a bit low.
Before I go further I wanted to know if I should keep it at this level as I move to clearing, or should I fill up with a similar wine? I don't want to add more water because that would dilute the wine. If the answer is to fill it up with a similar wine, is a normal commercial Malbec acceptable?
Thanks everyone.
I'm about to start the clearing process. Before I do so, I have a couple of questions:
The level in the carboy is just at the bottom of the shoulder, where it begins to taper in. It's like this because our starting SG needed to be at 1.09. So we added the appropriate amount of water until is was.
As a result, the level is a bit low.
Before I go further I wanted to know if I should keep it at this level as I move to clearing, or should I fill up with a similar wine? I don't want to add more water because that would dilute the wine. If the answer is to fill it up with a similar wine, is a normal commercial Malbec acceptable?
Thanks everyone.