Sauv. Blanc frozen must questions

[Wild Duk]

Brix 19.6. Ph 3.32. TA.88

Should I add some sugar to bring brix up?

Should in put it thru MLF? Maybe to bring acid down a bit???

Was thinking of using VL3 yeast....

Thx

 

[ibglowin]

Are you sure it wasn't pre-inoculated with yeast? No MLF by any means. Have you had Sauvignon Blanc? It is known and prized for its zingy acid that almost explodes in your mouth.

 

[Wild Duk]

It is different than a juice bucket. It's fresh grapes, crushed and destemmed, then they press the whites, then freeze. Nothing else added except for a little sulphite.

 

[ibglowin]

Yeast selection sounds OK, if you want to bump the ABV a little OK as it does seem pretty low unless it has started fermenting via wild yeast.