Low Opening gravity

Discussion in 'General Wine Making Forum' started by wineview, Oct 15, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Oct 15, 2019 #1

    wineview

    wineview

    wineview

    Senior Member

    Joined:
    Sep 12, 2018
    Messages:
    228
    Likes Received:
    19
    Purchased two buckets of juice from my local shop. Montepulciano and Barolo from Italy. Brought the buckets home and warmed them up before pitching. I was very surprised to see the opening gravity at 1.030 for both buckets. Seems they fermented on the long trip overseas. I pitched BM 4X4 in the Barolo and B71 in the Montepulciano. Should I have any concerns?
     
  2. Oct 15, 2019 #2

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    3,093
    Likes Received:
    2,104
    I wouldn't have any concerns they probably started at 1.090 and fermented either with native yeast or ec1118.
     
  3. Oct 15, 2019 #3

    wineview

    wineview

    wineview

    Senior Member

    Joined:
    Sep 12, 2018
    Messages:
    228
    Likes Received:
    19
    I hope it's natural yeast from the skins. EC 1118 strips all the flavor out of the juice.
     
  4. Oct 16, 2019 #4

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    3,093
    Likes Received:
    2,104
    I don't think EC1118 so much strips the flavor as it does nothing to enhance the flavor, but it will ferment your shoes.
     
    stickman and Scooter68 like this.

Share This Page