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To chap or not to chap? Dolcetto juice bucket

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cimbaliw

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Hello everyone, long time no post. Anyway, I picked up juice buckets yesterday, two lambrusco and two dolcetto. The dolcetto was a little active at the blow off vent of the bucket so I assumed that fermemtation had started. The must was cool enough to form water condensation on the bucket.

I transferred the juice from both buckets to a 60l fermenter and the SG was only 1.060 or 15 brix. My first thought was that the the sugar content was low to begin with. Now I wonder if the juice started with a higher sg/br. I don't need another round of rocket fuel!

BC
 

salcoco

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check with the suppler to see if yeast had been added
 

stickman

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You should check with the Mfg or supplier regarding the initial brix/sg. I haven't used these type of pails, but many are pre-balanced for acid and sugar before packaging.
 

Ebonheart

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That value is really low. Even at 40 degrees must, the adjustment is only a few hundreds on the hydrometer. I'd let it warm up a bit, and grab a pound of corn sugar in the meantime.
 

Boatboy24

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Pretty sure your wine has been fermenting, despite the temperature. You leave a container of orange juice in your fridge for a bit, and it'll start fermenting. I can't imagine anyone selling juice at 1.060.
 

cimbaliw

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Thanks for the responses. I have to agree that for the few years I've been fermenting juice buckets they've been consistent with SG ~1.080-1.100. Unless I hear otherwise from the vendor, I am not going to chap the must.

BC
 

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