Tripstobaltimore
Junior
- Joined
- Mar 10, 2021
- Messages
- 12
- Reaction score
- 3
Hi everyone,
After a bit of a short notice ability to get some grapes, I have started this year's vintage. Unfortunately the grapes were a bit overripe, with the Baume coming in a touch under 17! I'm a bit of a newbie, so I didn't realise sugar dilution was a thing until after I had pitched the yeast. The yeast was pitched on Monday, so has been fermenting happily for three days now. I would like to add a bit of acidulated water to bring the Baume retrospectively down to around 15.5, is there any concerns with doing this after fermentation has started? I've got about 200L of must, and plan to add 10L of acidulated water. Recognise some of the sugar would have already been converted, but assume the dilution ratio would be approximately the same.
Thanks!
After a bit of a short notice ability to get some grapes, I have started this year's vintage. Unfortunately the grapes were a bit overripe, with the Baume coming in a touch under 17! I'm a bit of a newbie, so I didn't realise sugar dilution was a thing until after I had pitched the yeast. The yeast was pitched on Monday, so has been fermenting happily for three days now. I would like to add a bit of acidulated water to bring the Baume retrospectively down to around 15.5, is there any concerns with doing this after fermentation has started? I've got about 200L of must, and plan to add 10L of acidulated water. Recognise some of the sugar would have already been converted, but assume the dilution ratio would be approximately the same.
Thanks!