I had a fantastic Merlot crop this year.
Even taking the grapes in early, the sugar was very high, 25 brix.
This means that the potential alcohol is around 15%
I am using Lalvin RC 212 yeast again this year, so I expect a fermentation to total dryness.
I have over 90 gallons (UK) of Merlot fermenting at present, and it looks like the finished product will be about 15%.
I don't want it that high, I am looking for 12.5 - 13 max. I don't know what to do to achieve that.
I don't really want to end up with a sweet wine by stopping the fermentation.
I am about one third the way through fermentation today.
Can anybody help me?
Thanks
Even taking the grapes in early, the sugar was very high, 25 brix.
This means that the potential alcohol is around 15%
I am using Lalvin RC 212 yeast again this year, so I expect a fermentation to total dryness.
I have over 90 gallons (UK) of Merlot fermenting at present, and it looks like the finished product will be about 15%.
I don't want it that high, I am looking for 12.5 - 13 max. I don't know what to do to achieve that.
I don't really want to end up with a sweet wine by stopping the fermentation.
I am about one third the way through fermentation today.
Can anybody help me?
Thanks