Hello fellow winemakers.i am from Southern Wis.

[Vern]

You can also cold stabilize for a few weeks. 26 degrees works good for me.

 

[Vern]

One more thing, did you raise the brix? 26 is based on alcohol around 12%.

 

[Khristyjeff]

One more thing, did you raise the brix? 26 is based on alcohol around 12%.

No, I left it. I should say that the Brix number was only based on the chart I have and SG. Mitchell's Vineyard lists the Brix at the time of harvest, but I must not have written it down. I seem to remember in the 20's but my memory is sometimes like jell-o. Mitchell's would have the actual number in their records if interested.
I think I figured under 12% for potential alcohol based on starting SG (which sounded a little low to me for a grape wine), but the experienced winemaker I spoke with thought it was fine and usually raises maybe 1% by the time you get to the end.

 

[Vern]

I picked sept 13 brix was 22 ph 3.6. I did blend with marquette and verona. Still had to raise brix from 22 to 23.5. You should be ok with yours. I am a little south of Lake geneva so they may have been a little more ripe.

 

[Khristyjeff]

last year they were in the process of removing all their petit pearl due to lack of production. hope yours do better.

I didn't know that. I was at Mitchell's this Fall and they had I believe 2 or more rows of them. Maybe they decided to give them one more chance and had a good year!

 

[Vern]

According to Mitchell website they had a very nice crop this year.

 

[wood1954]

Good to hear, I’ll probably go there this year for white grapes, it’s so nice that they crush and press the grapes for us.