Hello fellow winemakers.i am from Southern Wis.

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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.
 
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.
 

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