I'm making my first fresh grapes batch. 108 lbs of Lodi Cabernet. About a 10 gallon must. Starting brix 23.. pitched the yeast 7 days ago. Fermentation reached max temp 85 deg. Last 3 days have read 0 brix on the hydrometer. Problem is that everything I read says that "Dry" is -1.5 or -2 brix on a hydrometer due to the alcohol. Am I not going to have a dry wine?
Additives: Optired + Lallzyme Ex
Yeast: BDX with GoFerm + 2 fermaid K additions.
Also, one potentially dumb side question. Say I end up with 7 gallons and split into a 6 gallon carboy and 1 gallon jug (for topping up.) I'll be running MLF on the 6 gallons, do I run MLF in the 1 gallon jug too??
Thanks!!
John
Additives: Optired + Lallzyme Ex
Yeast: BDX with GoFerm + 2 fermaid K additions.
Also, one potentially dumb side question. Say I end up with 7 gallons and split into a 6 gallon carboy and 1 gallon jug (for topping up.) I'll be running MLF on the 6 gallons, do I run MLF in the 1 gallon jug too??
Thanks!!
John