Making Zin, Merlot & Pe, total 14 cases. After crushing, Brix 21, Ph 3.65, & Ta 6.5 g/l
I think I need to raise my brix to at least to 23, before adding my yeast.
Never done this. it looks like I need to add somewhere 4kg of sugar into the Primary. Is this correct? What do you recommend I use as sugar? Regular white table sugar? or should I use a special type of sugar. Do I dilute it in distilled water? or do I use the must juice?
I think I need to raise my brix to at least to 23, before adding my yeast.
Never done this. it looks like I need to add somewhere 4kg of sugar into the Primary. Is this correct? What do you recommend I use as sugar? Regular white table sugar? or should I use a special type of sugar. Do I dilute it in distilled water? or do I use the must juice?
Last edited: