High Brix white Wine grapes

[vinobrotha]

Today I will be harvesting 100lbs of Sonoma Valley Viognier. I was hoping for 24-25 brix but after a few hot days the grapes jumped to 27 brix. I was planning on using qa23 yeast strain but wondering if I should use a different yeast due to the brix. Also do I add water or just let nature take its course with a 15-16% abv wine?

 

[Boatboy24]

I would add acidulated water to get the brix down.

 

[ibglowin]

+1 add acidulated water and get the brix down to ~22-23 max

 

[vinobrotha]

Will do. I just got through crushing the brix are actually at 31

 

[Treeman]

Will do. I just got through crushing the brix are actually at 31

If you want a dry style, then add acidulated water to all of it. If you might back sweeten, freeze a gallon before diluting and use this to sweeten the wine after the finished wine is clear, stable, and sorbated.

 

[DoctorCAD]

I've had sweet Viognier and don't really like it. I'd do what the others say and drop the SG.

It's really hard to beat a good Viognier!