I pulled a carboy of cab juice from the must to try a Sangee style Rose. Fermentation is proceeding well.
A couple newbie questions
1) I want it to be a little sweeter, than a normal dry Cab, like an alcohol around 11%, at what brix level would I stop fermentation?
2) How should I handle it between fermentation and bottling, and for how long?
Thank-you in advance for your tips and insights.
A couple newbie questions
1) I want it to be a little sweeter, than a normal dry Cab, like an alcohol around 11%, at what brix level would I stop fermentation?
2) How should I handle it between fermentation and bottling, and for how long?
Thank-you in advance for your tips and insights.
Last edited: