- Apr 25, 2013
- Reaction score
A wine buddy was using Avante on my recommendation. I believe it was Cab Franc that he was trying to make into a port. When the Brix hit his desired level he added his brandy and the Avante said, "What's this? I'm can climb right over it!". He literally could NOT stop the Avante fermentation train!Avante is a beast for sure, I inoculated Sunday at 2pm at 23.5Brix, I’m down to 5Brix at 6pm Tuesday!! And that’s with frozen ice jugs keeping the temp down.