Hello to all,
This is my first year in winemaking, I harvested 500kg of Cab-Sauvignon grapes from 8yr old vines, I crushed and destemmed on on Sat Oct 3rd. The must was at 26.5 Brix and 20 Celsius.
I added 50g of Potasium Bi-sulfate on day 1 and added 50g DAP and inoculated with D254 yeast on day2.
I am fermenting in an open top poly bin and it's under a shade in the outside.
The the temperature has been about 17C.
I would like to get advice as to what to expect in terms of fermentation rate?
What is the normal or expected rate of alcohol production, I am planning on buying a hydrometer to check density (therefore sugar/alcohol changes) what scale do you recomenned and why? Brix, Baume, SG, Oe etc...
Thanks
Salud y Saludos
Eduardo Carnalla Gastélum
Drink wine, and you sleep well,
Sleep, and you will not sin.
Avoid sin, and you will be saved.
Ergo, drink wine & be saved
This is my first year in winemaking, I harvested 500kg of Cab-Sauvignon grapes from 8yr old vines, I crushed and destemmed on on Sat Oct 3rd. The must was at 26.5 Brix and 20 Celsius.
I added 50g of Potasium Bi-sulfate on day 1 and added 50g DAP and inoculated with D254 yeast on day2.
I am fermenting in an open top poly bin and it's under a shade in the outside.
The the temperature has been about 17C.
I would like to get advice as to what to expect in terms of fermentation rate?
What is the normal or expected rate of alcohol production, I am planning on buying a hydrometer to check density (therefore sugar/alcohol changes) what scale do you recomenned and why? Brix, Baume, SG, Oe etc...
Thanks
Salud y Saludos
Eduardo Carnalla Gastélum
Drink wine, and you sleep well,
Sleep, and you will not sin.
Avoid sin, and you will be saved.
Ergo, drink wine & be saved